Instructions: Heat the stock in a saucepan and allow to simmer.

Heat the olive oil and add the onion and garlic and cook until soft and golden. Add the roughly chopped tomatoes and cook over a medium heat for 10 minutes. Push the mixture through a sieve or food mill (a food processor is not ideal). Add this to the stock, together with the bread, basil and salt and pepper.

Cover and simmer for about 45 minutes or until smooth, thick and creamy. Serve either hot or at room temperature, with a few extra pieces of basil and a little sour cream if desired.

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