Creamy tomato soup

For the béchamel sauce:

110 g butter

110 g flour

1 pint milk

Few slices of carrot

Few slices of onion

3 peppercorns

Small sprig of thyme

Small sprig of parsley

Salt and freshly ground pepper

750 ml homemade tomato purée
or 2 x  tins of tomatoes, liquidized and sieved

1 small onion, finely chopped

15 g butter

250 ml homemade chicken stock or vegetable stock

2 tablespoons freshly chopped basil

Salt, freshly ground pepper and sugar

120 ml cream