Arrange all ingredients for use.
Wash and halve the tomatoes.
Peel and finely dice the shallot, garlic and carrot.
Heat a little oil in a pan and saute the shallot, garlic and carrot until softened.
Sprinkle over the sugar and leave to caramelize over a low heat.
Add the tomato puree and stir briefly.
Add the tomatoes and pour in the stock.
Bring to the boil, reduce the heat and simmer for 15 minutes, stirring occasionally.
Add the cream.
Wash the basil and shake dry.
Add to the soup.
Blitz until smooth with a blender.
Press through a fine sieve. Allow the soup to reduce a little or add some extra stock to reach your desired consistency.
Season with salt and pepper. Serve garnished with cream, basil leaves and freshly ground pepper.