Ingredients

• 2kg/4lb 4oz mixed ripe tomatoes
• roughly chopped
• 3 garlic cloves
• roughly chopped
• 1 handful fresh basil leaves
• plus extra to serve
• 1 tbsp tomato purée
• 4 tbsp olive oil
• plus extra to serve
• 1 litre/1¾ pints hot vegetable stock
• salt and freshly ground black pepper
• 2-3 tbsp caster sugar
• to taste
• 150ml/5fl oz double cream
• plus extra to serve
• 1 ciabatta loaf
• thickly sliced
• to serve

Directions

• 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.
• Add the garlic
• basil
• tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
• 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.
• Transfer the soup mixture to a food processor and blend to a purée.
• Return the blended soup to the pan and season
• to taste
• with salt
• freshly ground black pepper and sugar.
• Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
• Meanwhile
• brush the ciabatta slices with the remaining two tablespoons of olive oil.
• 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.
• 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.