Cream of tomato soup

1. Fry the onion in the butter for 10 mins until softened. Stir in the garlic and paprika and cook for 1 minute. Add the purée and continue for 2 mins more.
Add the tomatoes, sugar, bay leaf and chicken or vegetable stock. Bring the soup to the boil then simmer for 20 mins.
Remove the bay leaf. Blend the soup in batches in a food processor or blender until smooth. Push through a sieve to remove any skin or seeds and return the liquid to the rinsed-out pan.
Stir in two-thirds of the double cream and reheat the soup gently. Once it's hot, serve your tomato soup immediately in warmed bowls with a swirl of the remaining cream and a garnish of basil leaves.