1 onion, diced
25g butter
1 clove garlic, crushed
1 tsp paprika
1 tbsp. tomato puree
1 kg tomatoes, chopped
2 tsp sugar
1 bay leaf
600ml vegetable or chicken stock
1 tbsp. single cream


1. Fry the onion in the butter for 10 minutes until soft
2. Stir in the garlic and paprika and cook for 1 minute, then add the tomato puree
3. Add the tomatoes, sugar, bay leaf and stock and bring to the boil, then simmer for 20 minutes covered with a lid
4. Remove the bay leaf and blend in batches in a blender or the Nutribullet
5. Push through a sieve to remove the remaining skin and seeds and return to a clean pan
6. Stir in the cream, reheat and serve.