Step: 1/14

Arrange all ingredients for use.

Step: 2/14

Wash and halve the tomatoes.

Step: 3/14

Peel and finely dice the shallot, garlic and carrot.

Step: 4/14

Heat a little oil in a pan and saute the shallot, garlic and carrot until softened.

Step: 5/14

Sprinkle over the sugar and leave to caramelize over a low heat.

Step: 6/14

Add the tomato puree and stir briefly.

Step: 7/14

Add the tomatoes and pour in the stock.

Step: 8/14

Bring to the boil, reduce the heat and simmer for 15 minutes, stirring occasionally.

Step: 9/14

Add the cream.

Step: 10/14

Wash the basil and shake dry.

Step: 11/14

Add to the soup.

Step: 12/14

Blitz until smooth with a blender.

Step: 13/14

Press through a fine sieve. Allow the soup to reduce a little or add some extra stock to reach your desired consistency.

Step: 14/14

Season with salt and pepper. Serve garnished with cream, basil leaves and freshly ground pepper.