• 1 litre of beef or chicken stock
  • 3 large onions
  • 750g ripe tomatoes (or tinned)
  • 1 ¹⁄₂ heaped tbspns tomato puree
  • salt
  • freshly milled black pepper
  • Bouquet garni
  • 30g butter
  • 30g flour
  • ²⁄₃ cup Stone’s Green Ginger Wine
  • juice of 1 lemon
  • ²⁄₃ cup (150ml) cream
  • parmesan cheese or croutons


Heat the stock in a saucepan. Add finely chopped onions, skinned and chopped tomatoes, tomato puree, seasoning and bouquet garni and simmer for 1 hour. Remove pan from heat, let cool, and put ingredients through blender. Blend softened butter and flavour with a little water until it is a smooth paste. Add slowly to the soup, stirring all the time. Return pan to heat and add the Stone’s Green Ginger Wine and lemon juice. Continue to heat for a further 5 minutes. Remove from heat, stir in cream and serve garnished with parmesan cheese or croutons. Serves 4-6 – Ideal for freezing.