Clean all the vegetables to be used

Cut the onion into juliennes. Sweat it in butter

Add the chopped carrots,leek,celery and cook for 5 minutes

Using the tomatoes prepare the tomato puree using a cornical strainer

Add the puree to the cooking vegetables and stir

Add the corn flour for thickening the soup then add the stock or water

Add the bay leaves and bring it to a boil

After boiling keep it down to allow it to cool

Blend it and correct the seasoning. Serve with crutons