tomato soup recipe | Schwartz

Ingredients

• 600 ml (1 pint) vegetable stock
• 300 ml (1/2 pint) milk
• 2 x 400g (14oz) tins chopped tomatoes
• 1 tbsp sugar
• 1 tbsp Worcestershire sauce
• Salt and Black Peppercorns Mill , freshly ground
• 50 g (2 oz) butter
• 1 onion, chopped
• 1 tsp Garlic Cooking Paste
• 2 tsp Italian Herb Seasoning
• 1/2 tsp Paprika
• 3 tbsp plain flour