Preparation

• 1
  1. Peel the onion and chop very finely. Peel the carrot and potato and chop both into fine dice. Peel the clove of garlic. 2. Score the tomatoes with a cross shape, going all the way around, then cover in boiling water for a minute or two, drain and peel off the skins. Chop the tomatoes roughly.
• 2
  3. Heat the oil and the butter in a large saucepan and sauté the onion over a low heat for 3-4 minutes. Add the carrot and potato and continue to cook gently for another 10 minutes, stirring to prevent the potato from sticking.
• 3
  4. Add the crushed garlic and the chopped tomatoes. Stir in the hot vegetable stock and season well with salt and black pepper. Add a pinch of sugar. Simmer gently, partially covering the pan and stirring occasionally, for about 25 minutes, or until the tomatoes are falling apart and the vegetables are soft.
• 4
  5. Finely chop the basil leaves and add to the pan. Blend the soup until it is smooth. [If you want a thinner, clearer soup you can sieve it instead, but you will have less soup.] Check the seasoning and the thickness, adding more salt, pepper or stock if necessary.
• 5
  If you want to make a creamy flavoured soup, stir the double cream or crème fraiche into the pan over a low heat until it is well combined, not allowing it to boil. I prefer to add just a swirl of cream and a sprinkling of fresh basil to each bowl instead when serving.
• 6
  Serve with crunchy toasted ciabatta.