1 tablespoon olive oil
1 onion, finely chopped
3 (410 g) cans crushed tomatoes
3 cups chicken stock
1 tablespoon tomato paste
soft brown sugar
1 cup cream
1. Heat the oil in a large pan. Add the onion and cook until very
soft and lightly golden, stirrng occasionally. Add the garlic and cook for 1 more minute.
2. Add the tomatoes, stock,
tomato paste and sugar to the pan. Bring to the boil then reduce the heat.
3. Simmer the soup, partially covered with
a lid, for 20 minutes. Allow the soup to cool a little, then process it in batches in a blender or food processor until smooth.
4. Return the soup to the pan, stir in the cream and reheat gently. Don't let the soup boil once you have added the cream,
or it will curdle.
5. Serve heated, garnished with chopped spring onions.