Method : 

• Peel and dice the onion
• Quarter the Spanish Tomatoes.
• Melt the butter in a large saucepan then add the onions and fry until soft.
• Once onions are soft add all of the tomatoes to the pan and cook for about 15 minutes. 
• Season the tomatoes with salt & Pepper
• Add the water then add the potatoes.
• Cook for 1 hr , until potatoes are just soft.
• Puree the soup and decant into a smaller saucepan , return to the heat and add 100 ml of single cream.
• Simmer for a further 10 minutes. 

   'Serve with parmesan cheese and fresh crusty bread....'