You will need to make three soups, one red, one white and one green. My choice was:
Tomato, Parsnip and Pea.
25 gms butter
30 ml olive oil
125 gm onion chopped
750 gms tomatoes skinned and chopped or use tinned tomatoes
10 gms basil coarsely chopped
500 ml chicken or vegetable stock
salt and freshly ground black pepper to taste
Gently fry the onion in the melted butter and olive oil to soften for about 15 minutes. Add the tomatoes, basil and stock and cook for 15 minutes. Liquidize or blend and pass the soup through a sieve.