Creamy tomato soup

Ingredients

• Tomatoes (on the vine) - 6
• Trimmed Leeks - 2
• Plum Tomatoes - 1 tin
• Garlic Paste - 1 tablespoon
• Tomato Pureé - 1 tablespoon
• Basil Leaves - 4 (large)
• Double Cream - 100 mls
• Sugar - 1 teaspoon
• Chicken/Vegetable Stock - 400 mls
• Butter - 25 g
• Salt and Pepper - to season

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Preparation

• First prepare your vegetables. Slice the leeks, discarding the tough ends. Dice the tomatoes and slice up the tinned plum tomatoes (this can be done in the tin).
• In a large non-stick pan or wok, melt the butter on a low heat. Add the sliced leeks and garlic paste and heat through for 3-4 minutes to soften.
• Add the diced tomatoes and heat for a further 2 minutes, mixing well.
• Add the tinned plum tomatoes and their juices, and the tomato pureé. Turn up the heat and cook until bubbling.
• Next, pour in the stock, sugar and the whole basil leaves, and leave to simmer for 10 minutes.
• Transfer your soup to food processor, and liquify until smooth. Transfer back to your pan and add the cream and season well with salt and pepper. You can alter the consistency by adding more boiled water if necessary.
• Garnish with a swirl of cream, ground black pepper and a sprig of basil.
• Serve piping hot with some fresh baked Ciabatta.