In a heavy based pan melt the butter, add the onion and garlic and sauté until soft. Add the chopped tomatoes, Worcester sauce and chicken stock. Bring to the boil then reduce to a simmer. Simmer for 10 minutes. Remove from the heat and blend using a stick blender or allow to cool and liquidise in a food processer.
Sieve to remove pips and tomato skins and season well to taste.
Serve with croutons and swirl of crème fresh. It can be stored for several days and frozen in portions.
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