• Onion
  1
• Olive oil
  2 tablespoons
• Chopped tomatoes
  400g
• Caster sugar
  Half teaspoon
• Vegetable stock
  200ml
• Bay leaf
  1
• Mascarpone cheese
  2 tbsp
• Fresh Basil leaves
  1 handful
• Fresh cream
  2 tablespoons
• Salt and Pepper

Peel and chop the onion into small pieces

Take a big saucepan and cook the onions in the olive oil until they are soft

Add the chopped tomatoes, the sugar and the liquid stock

Drop in the bay leaf and let everything cook for 15 minutes

Take the pan off the heat and add the Mascarpone and basil leaves

Pour into a blender and whiz the soup until it is smooth

Taste the soup and season it with some salt and pepper

Pour into bowls and serve with a little swirl of cream poured on top