Step 1

Peel the onion and carrot and dice into 1cm cubes. Add the butter to a large saucepan over a medium heat, then add the onion and carrots along with a big pinch of salt. Fry gently for 10 mins until softened.

Step 2

Finely chop the garlic and add it to the pan along with the tomato paste and fry for 2 more min. Add the tomatoes and use your spoon to break them up in the pan, refill one of the cans of tomatoes with water and add to the pan along with the stock cube and the sugar. Bring to the boil, then turn to a simmer and cook for 40 mins.

Step 3

Use a stick blender to blitz into a smooth purée, taste, and season with the vinegar. Add the cream and gently reheat.

Step 4

Tip into meal-prep containers. Store in the fridge for up to 3 days until ready to reheat and eat. Top with some extra grated Cheddar cheese and a crack of black pepper if you like.