Homemade Creamy Tomato Soup
Begin by skinning and seeding your tomatoes. This is achieved by bringing water to a boil and scoring your tomatoes by lightly cutting a cross on both ends. Submerge tomatoes in boiling water for 30 seconds and transfer to a bowl of cold water. Peel off the skin, cut then ends off, then cut in half and remove the seeds.
Remove from heat and cool slightly. Transfer to a food processor in small batches or use an immersion blender to blend until smooth. Add sugar and tomato paste and bring to a boil. Reduce heat. While stirring continuously slowly add cream. Allow to mix and heat but not to boil. Season to taste with salt and pepper.