Step 1

Cook the onion, carrot and celery in the butter for 10-15 minutes until really soft. Add the herbs and cook for a minute thentip in the tomatoes and chicken stock. Simmer for 30 minutes, fish out the herbs, add 4 tbsp of the crème fraîche then usea stick blender or food processor to whizz until completely smooth.

Step 2

Season then ladle into bowls, adding another spoon of crème fraîche and a couple of basil leaves to each.