Sufra Dayma: Creamy Tomato Soup By Moushira Abdel-Malek Ingredients: 500 gms red ripe tomatoes (peeled, chopped) 1 medium onion (chopped) 1 medium carrot (chopped) 1 tsp tomato paste 1 chicken stock bouillon 1 tbsp finely chopped parsley leaves 1/2 cup cream Salt + pepper + 2 bay leaves Method: Combine onion, carrot and half a cup of water in a cooking pan. Stir constantly over medium heat until soft. Add tomatoes, paste, bouillon, 2 cups of water and bay leaves. Bring to the boil, cover and simmer for 20 minutes. Remove bay leaves and blend mixture in electric blender until smooth. Bring back to the boil and season to taste. Stir in cream and just bring prior to the boil. Pour into serving bowl. Sprinkle parsley on top and serve with croutons or a crispy bread.
