1 onion, chopped
1 carrot , grated
1 chopped stick celery
1 garlic clove, crushed
1 tbsp olive oil
1 tin chopped tomatoes
200ml vegetable stock
2 tbsp double cream
A handful basil chopped
Cook the onion, carrot, celery and crushed garlic in the olive oil, until softened. Add the tinned tomatoes and vegetable stock. Simmer for 15 minutes.
Whizz in a blender. Stir in the double cream and a handful chopped basil.