Quick Tomato Soup

Method

1. Heat oil in a medium saucepan set over medium heat. Add shallots along with a pinch of salt and cook for 3 minutes until softened and golden. Add garlic and cook a minute more just to take the edge off.
2. Stir in tomato puree, cooking for 30 seconds. Tip in plum tomatoes, vegetable stock, honey, and salt. Bring to a simmer, breaking up the tomatoes with a wooden spoon as you go.
3. Allow to simmer for 5 minutes to bring the flavours together.
4. Remove from heat and stir in the soft cheese until melted. Pour into a blender along with the basil leaves. Cover, leaving a vent for the steam to escape, and blitz until smooth.
5. Season to taste and reheat if necessary.
6. Serve with crusty bread and a few extra sprigs of basil, if you like.