Creamy Tomato and Basil Soup

In a large pot set over medium high heat, add olive oil, garlic and onions. Cook for about 5 minutes to brown the onions. Reduce heat to medium. Add wine and continue to cook until onions have completely softened and wine has reduced, about 8–10 minutes.

Add tomatoes and stock, bring to a simmer. Cover and reduce heat to low. Simmer for about 30 minutes. Add salt and pepper and remove from heat. Transfer to a blender and blend in batches. Return soup to the pot over a low heat and add cream and fresh basil. Stir and remove from heat once it bubbles.

This soup can be served straight away, or reheated for later. Goes great with crunchy croûtons on top.