Tomato soup

In a large saucepan, melt the butter and olive oil over medium-low heat.

After 5 minutes, add the chopped onion and garlic and cook together until they are soft and translucent.

Add water, canned tomatoes, oregano, red chilli flakes, celery seeds and salt.

Bring to a boil and then cook covered on low flame for 15 minutes.

Blend this cooled mixture to a smooth puree.

Heat the soup again, add enough salt and serve warm.