Cream of tomato soup

Cream of tomato soup       10 Portions:

Ingredients:
1 lt. of V8 (Juice in can) or, tomato juice
250 ml. of chicken or, vegetable stock (Or water)
300 ml. of heavy cream, 35 % (or, 18 %)
1/2 cup of ketchup
1.5 cups of onion, medium diced
1 cup of carrots, medium diced
1 cup of celery, medium diced
2 tea spoons of garlic, chopped
2 tea spoon of olive oil
3-4 bay leaves
1 cup of parsley leaves, washed, chopped
1 tea spoon of sugar
2 tea spoons of butter
4 tea spoons of corn starch (Mixed with 1/2 cup of cold water)
salt-pepper

Method:
First, in a stock pot cook the onion, celery, carrots and garlic with the oil, on a low-medium heat for about 4 min. Add the stock in it. Cook for 20 min. Blend then with an immersion blender or, in a robot coup. Then, strain them with a chinois/china cap, and discard the chunks and the un-wanted residues. Use the same pot and start re-heating the soup. Add the bay leaves, ketchup, tomato juice/v8. and continue cooking for 2 more min (Low-medium heat). Add the cumin, heavy cream & butter. Cook it for 3-4 more min. Now, you have to use the corn starch slurry to make it thick (to your desided consistency). Make sure when you pouring the slurry into it, you should continiously whisk it with a long wire whick (To avoid Lumps). Add the sugar. Season with salt-pepepr. Serve hot. Garnish with some parsley. Beautiful!