• Sweat the onions in a knob of butter with salt and pepper until nice and soft.
  • Add the tomatoes, picking out any green or hard bits.
  • Simmer for 5 minutes then add stock.
  • Cook for another few minutes.
  • Add sugar, and season to taste.
  • When everything is soft, liquidise really well, then sieve.
  • Finally, just before serving add cream and freshly chopped basil.
  • Tip - Make sure you liquidise this really well while it is still hot.
  • Don't ask me why but when we tried liquidising it cold, it split the soup and made it a nasty, fake looking orange!