Tomato, Chili and Basil Soup

Ingredients

• 10 g creme fraiche, reduced fat
• 1 tbsp chili flakes
• 1/2 tsp ground black pepper
• 3 tbsps basil
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 cloves garlic
• 1 small onion
• 400 g plum tomatoes
• 1 tsp sugar

Directions

1. Heat oil in saucepan and sweat the onion and garlic.
2. Add the chili and cook for another minute.
3. Add tomatoes, fill the empty tin with water, twice and add to the pan.
4. Season with salt and pepper and sugar, bring to the boil and reduce to simmer for 30 minutes.
5. Add the basil and spoon in creme fraiche (optional).
6. Blitz until smooth with blender.
7. Note: soup will keep for 3 days in the fridge.