My Favourite Tomato Soup

My favourite soup has always been cream of tomato.

On a cold winter's day it is great to warm the cockles of your heart.

This is a quick and delicious way to use up an excess of the fruit.

This can be made in bulk if you leave out the cream.

It can be reduced for storing in the freezer, stored in blocks,

and then defrosted and warmed up with a little water added and,

of course the cream added and warmed through before serving.

Ingredients:
30ml olive oil, plus extra to serve
2kg fresh ripe tomatoes roughly chopped
3 garlic cloves, chopped
1 handful fresh basil leaves, plus extra to serve
15ml tomato puree
1 Litre of hot chicken stock 30ml caster sugar
sea salt and freshly ground black pepper to season
150ml double cream, plus extra to serve

Method:
In a large soup pan, heat the olive oil and add the tomatoes when it is hot. Fry them for 4-5 minutes, or until they have started to break down.
Add the garlic, basil and tomato puree and cook for a further 1-2 minutes.
Pour in the chicken stock and bring the mixture to the boil, then reduce the heat and simmer for 3-4 minutes.
Blend the soup to a puree with a hand blender, then season to taste with sugar, salt and pepper.
Pour in the cream, bring back to a simmer and continue to simmer for 1-2 minutes.
To serve, ladle the soup into serving bowls, drizzle with double cream, then olive oil and garnish with a few basil leaves, cut in fine strips.