PREPARATION AND SERVICE 70 mins 8 servings Print Coarsely chop onions, carrots, leek, celery. Peel the garlic. Put olive oil and butter onto soup pan, turn on medium heat until oil is hot enough to fry. Put chopped vegetables into oil and fry for 10-15 minutes. Add tomato paste and flour into the soup pan, and fry for an additional 5 minutes. Then add water and meat stock. Coarsely chop Chef Ready® Semi Dried Tomato and add to the soup pan. Add salt and pepper, and reduce heat to low. Cook for an additional 35-40 minutes. While using sieve to strain large pieces of vegetables, pour soup onto a second soup pan. Use a flat wire whisk to push vegetables through the sieve. Add heavy cream to soup, and cook in high heat for 2 minutes. Serve.