Pre-heat the oven to 190’C
Roast the onion and garlic in the oil for 20 minutes.
Stir in the tomatoes, puree and balsamic vinegar and roast for a further 15 minutes
Remove from the oven and pour the ingredients into a large saucepan, along with the stock, sugar basil and chilli sauce.
Simmer on a medium heat for 5-7 minutes and then whiz in a blender or with a stick blender until smooth
Strain the soup thorough a fine sieve and then return to a low-medium heat.
Stir in the cream and heat through
Season to taste and serve with crusty baguettes and butter. Feel free to top with chopped sundried tomatoes and grated cheese.