1. Melt butter in a saucepan till it creates a white froth.
2. Add refined flour & mix well & cook till white but cooked; remove it & keep aside

3. Heat oil in a saucepan, add sliced carrots, celery & onion; saute till transparent
4. Add chopped tomatoes, add salt, cover the pan & cook for 10 - 15 minutes till soft

5. Add the stock, bouquet garni, seasoning & roux; whisk well to mix the roux into liquid
6. Check the seasoning, if thick enough & taste well, starin

For Croutons.......
1. Remove the crust from bread slice, cut each slice into 1 inch dices
2. Toast under salamander or deep fry till golden brown

For service....
1. Pour 150 ml into soup bowl, add cooking cream & bread croutons