Crema di Pomodori al Basilico

This beautiful tomato and basil soup is perfect for late summer when fresh tomatoes are at their most flavoursome.

Ingredients:
1 Tbs. olive oil
2 Tbs. butter
1 medium onion, finely chopped
2 lb ripe plum tomatoes, roughly chopped
1 garlic clove, roughly chopped
3 cups chicken or vegetable stock
1/2 cup dry white wine
2 Tbs. sun-dried tomato paste
2 Tbs. shredded fresh basil, plus a few whole leaves, to garnish
2/3 cup double cream
salt and freshly ground black pepper

~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.
Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste, with salt and pepper to taste. Bring to to a boil, then lower the heat, half cover the pan and simmer, stirring occasionally to stop the tomatoes sticking to the base of the pan.
Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
Add the double cream and heat through, stirring. Do not allow the soup to approach boiling point. Check the consistency and add more stock if necessary and then taste for seasoning. Pour into heated bowls and garnish with basil. Serve hot or chilled (if serving chilled, omit the double cream).