• 5 ½ kg tomatoes
• 3-4 chopped onions
• 1 tbsp salt
• ¾ c sugar
• ½ tsp pepper
• 300 ml water
• 7 sprigs of parsley
• ½ tbsp pickling spice
• 110 g butter
• 3 tbsp flour

Boil together for 45 mins. Put the soup through a moulie or use a stick blender to bring the soup to the desired consistency. Melt the butter and add to the flour. Mix to a paste and then add this carefully to the soup. Boil together for a further 5 minutes before preserving or freezing.