| 1. | Put tomatoes and water in Saucepan. Bring to boil on high heat of a small burner. Reduce heat. Cover and cook till tomatoes are soft and tender (about 10 minutes). Remove pan from heat. Uncover pan. Allow to cool. Mix the soup smooth in a blender and strain through a sieve. Wash and wipe dry pan. |
| 2. | Melt butter in pan on medium heat. Reduce heat to low. Add flour. Roast till flour changes colour to light golden (about 2 minutes), stirring constantly. Gradually add the soup, salt, sugar and pepper stirring constantly, blending until smooth. Increase heat to high. Bring to boil and cook till soup thickens (about 3 minutes), stirring occasionally. Reduce heat to low. |
| 3. | Add cream. Mix. Remove pan from heat. Serve hot. |
|