Chop 200g of tomatoes up into small pieces and place in a large saucepan.
Pour 200ml of vegetable stock into the saucepan over the tomatoes.
Place the pan on a medium heat and simmer for 10 minutes.
Add 1 teaspoon of sugar to the saucepan and 9 fresh leaves of basil. Simmer for a further 4-5 minutes.
Pour in 125ml of double cream and stir.
Add 1 tablespoon of butter to the soup and wait until all of the butter has melted before stirring.
Add a pinch of salt and a pinch of black pepper to the soup and stir.
Remove the soup from the heat and purée in a blender or with an immersion blender.
Serve hot or cold.
Top Tip
Garnish your soup with a few leaves of fresh basil. Add some freshly made bread or some seeded wholemeal bread as a side for this dish. Enjoy this recipe hot or cold.
