Step 1

Sweat the onions, celery and crushed garlic in the oil and butter in a large pan over a low heat (with the lid on) for 10 minutes until softened but not browned.

Step 2

Add the carrots and gently fry for another 2 minutes stirring constantly.

Step 3

Add the tins of tomatoes.

Step 4

Make up the stock with boiling water and add to the pan.

Step 5

Bring to the boil and simmer for 25 minutes.

Step 6

Add the chopped dill and season.

Step 7

Allow to cool and liquidise (unless like me you have a stainless steel hand blender which negates the need to cool).

Step 8

Pour the soup back into the pan and stir in the cream.

Step 9

Adjust the seasoning if necessary.

Step 10

Bring back to serving temperature.

Step 11

Garnish with a swirl of cream and a sprig of fresh dill and serve with crusty bread.