Step 1

To a medium pot, heat olive oil over medium-high heat. Once hot, add onion and carrots and cook for 5-6 minutes until fragrant and lightly golden.

Step 2

Then, add garlic, tomato paste, and chili flakes (optional) and cook for a further 2-3 minutes or until the tomato paste is caramelized and darkened in color. Add a little bit of oil or water if the bottom starts to burn.

Step 3

Crush the tomatoes with your hands and add them to the pot, alongside the vegetable broth, sugar, fresh basil, salt and black pepper. Stir and bring to a boil. Turn the heat to medium and cook for 20-25 minutes or until the carrots are soft and the soup has thickened.

Step 4

At this point, you can add the feta and blend it with the soup, but I prefer to add it just before serving for texture. Using an immersion blender, blend until creamy and smooth. (If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).

Step 5

Lastly, stir in the cream (optional), and serve into bowls. Top with the crumbled feta (if you haven't added it already in the previous step), a drizzle of olive oil, and serve with grilled cheese on the side!