Tomato Soup

2 tablespoons butter (sometimes i just use olive oil)
2 onions, sliced
1 leek, sliced
2 stalks celery, sliced
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
2x14 oz canned tomatoes, undrained and mashed
(i usually use 1 can and add fresh tomatoes...diced only to be pureed later or better, tomato concase)
2 cups chicken stock
1/4 cup whipping cream
(i use a few lang or until the soup is not so sour na)

1. melt butter in a saucepan over a medium heat. Add onions, leek, celery and thyme. Cook, stirring, for 3-4 mins or until vegtables are soft.
2. Stir in tomatoes and stock. Bring to a boil. Simmer for 30 mins. Cool for 15 mins
3. Puree soup. Return soup to a clean saucepan. Heat for 4-5 mins or until hot. Mix a little hot soup with the cream, then stir into soup. Season with salt and fresh pepper. Serve immediately.