Best Ever Cream Of --Tomato Soup

1. 1

   Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.

2. 2

   Add the garlic, basil, tomato puree and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.

3. 3

   Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.

4. 4

   Transfer the soup mixture to a food processor and blend to a puree.

5. 5

   Return the blended soup to the pan through a sieve and season, to taste, with salt, freshly ground black pepper and sugar.

6. 6

   Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.

7. 7

   Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.

8. 8

   Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.

9. 9

   To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.

* Per serving · 4 servings · Values may vary.

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