Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• 500ml vegetable stock
• 1 tsp sugar
• A handful of fresh basil leaves
• 100ml double cream, plus a little extra to serve
• Salt and black pepper
• Crusty bread, to serve

Method

1. Heat the olive oil in a saucepan and gently cook the onion for 5 minutes until softened. Stir in the garlic for 1 minute.
2. Add the chopped tomatoes, stock and sugar. Bring to the boil, then simmer for 15 minutes.
3. Add most of the basil leaves and blend the soup until smooth.
4. Stir in the cream and season to taste with salt and black pepper.
5. Warm through gently, then serve with a swirl of extra cream, the remaining basil and crusty bread.