Tomato chilli and basil soup

Ingredients

• 2 tbsp basil-infused olive oil
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• pinch chilli flakes
• 2 × 400 g cans chopped tomatoes
• 1 tbsp tomato purée
• 1.2 litres vegetables stock
• Large pinch of sugar
• 2 handfuls of basil, chopped
• 4 tbsp double cream

Method

1. Warm the basil oil in a large saucepan. Cook the onions and garlic gently until soft, then add the chilli flakes and cook for 1 minute.
2. Add the chopped tomatoes, tomato purée and vegetable stock. Season with the sugar, salt and black pepper.
3. Bring to the boil, then simmer gently for 30 minutes. Stir in the basil and cream and blend until smooth.
4. Serve in warm bowls with a little extra basil.