- STEP 1
Heat the olive oil in a sauce pan, cook the onions for 3-5 minutes over medium heat till soft, then add celery and garlic and cook for another 5 minutes.
- STEP 2
Add the tins of tomato, chicken stock and honey to the pan, and bring to the boil. Turn into the low heat, cover the pan and simmer for 20 minutes.
- STEP 3
Remove from the heat to cool a little and use a hand mixer or a food processer to puree.
- STEP 4
Add the cream, salt and pepper, then reheat the soup but not to bring to the boil. Little bit of cream for decoration to serve if you like.