Cream of tomato soup with prawns

Wash and peel the celery, carrot and leek and cut into small cubes. Peel the onion and chop into small cubes too. Wash and quarter the tomatoes, cut out the stalk and chop into small pieces. Sauté the onion in a pan with oil. Then add the celery, leek and carrot and sauté. Dust with flour, add a little tomato purée and deglaze with water. Season with salt and pepper, marjoram, thyme, basil and rosemary. Add the bay leaf. Simmer for approx. 20-25 minutes, stirring regularly. Remove the bay leaf and puree the soup base before straining. Then stir in the cream and bring to the boil. At the same time, gently heat the prawns in the oven and add to the soup to serve. Serve with fresh stone oven baguette.