Blend 3 quarts or (3 liters) of cream soup with 3/4 cup (2 deciliters) of tomato puree and 1 1/4 cup (3 deciliters) of onion puree.  do not let the soup boil and bind with a liaison.  Garnish with peeled, seeded and diced tomatoes, strips of sweet peppers and dry cooked rice.