Creamy Tomato Soup

Step 1: Bring the cream just to the boiling point in a small saucepan. Turn the heat down to low to just keep warm. Set aside.

Step 2: Combine the seasoning mix thoroughly in a small bowl. Set aside.

Step 3: Melt the butter in a heavy pot, not cast iron. Add the onions and celery. Cook over high heat, for 12 minutes.

Step 4: Add 2 tablespoons of the seasoning mix to the onion and celery mix. Cook for 2 minutes.

Step 5: Chop the tomatoes and add to the pot, using only the juice from one can.

Step 6: Add the rest of the seasoning mix. Stir in the seasoning.

Step 7: Cover, and bring to a rolling boil.

Step 8: Uncover the pot, stir well, and continue boiling about 3 minutes.

Step 9: Stir in the stock, and bring to a boil.

Step 10: Cover, reduce the heat to low, and simmer 10 minutes.

Step 11: Uncover, turn the heat to high, and cook 10 minutes more.

Step 12: Stir in parsley, and remove from heat.

Step 13: Put the soup into a food processor in 2 batches, and process until coarsely pureed but not quite smooth. You can also use an immersion blender.

Step 14: Stir in the reserved warm cream, and serve.