Creamy Tomato and Basil Soup

For 2 servings

• olive oil1 tbsp
• onion, chopped1/2
• garlic clove, crushed1
• tin chopped tomatoes400 g
• vegetable stock300 ml
• caster sugar1 tsp
• double cream50 ml
• fresh basil leaves, to serve
• salt and pepperto taste

1. 1

   Heat the olive oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent, this base layer of flavour matters more than it seems for a smooth soup, so don't rush it.

2. 2

   Add the garlic and cook for 30 seconds until fragrant, keeping it moving so it doesn't catch.

3. 3

   Add the chopped tomatoes, vegetable stock and sugar, the sugar isn't there to make it sweet, it balances the natural acidity of the tinned tomatoes. Stir well and bring to a simmer.

4. 4

   Cook for 15 to 18 minutes, stirring occasionally, until the mixture has reduced slightly and looks a little thicker than when you started, this concentrates the flavour before blending.

5. 5

   Carefully blend the soup using a stick blender directly in the pan, moving it around to catch everything, until completely smooth with no visible chunks. If using a countertop blender instead, let the soup cool slightly first, then blend in batches, filling the jug no more than half full each time and holding the lid down firmly, hot liquid can force the lid off and cause a serious splash if the blender is too full.

6. 6

   Return to low heat if needed to warm back through, then stir in the cream, keeping the heat gentle so it doesn't boil hard and risk splitting. Season with salt and pepper, tasting as you go.

7. 7

   Scatter with fresh basil before serving.