Directions:

• 1

  Melt the butter in a pot over medium heat. Add the flour & cook until they form a paste & there are no more traces of flour in the pot.

• 2

  Add the tomato paste & mix well; the mixture will become thick.

• 3

  Take the pot off heat, whisk in the milk gradually until there are no lumps then add the stock. Return the pot back on medium heat stirring frequently until the soup thickens & boils.

• 4

  Turn off heat, add the cream & season with salt & pepper.

• 5

  Before serving, stir the pesto sauce (if using) into the soup.