Pre-heat the oven to 200°C.
Place the tinned tomatoes and all their juices in a roasting tray
and add the balsamic, olive oil, sugar and salt.
Stir to combine and
place in the oven for 25-30 minutes until the tomatoes are broken down
and have started caramelising slightly.
In a large pot, sauté the onions in some olive oil until they are
translucent and fragrant.
Add the garlic and fry for another minute.
Add the roasted tomatoes, tomato paste, soy sauce and sugar.
Stir to combine all the ingredients and pour in the stock.
Lower the heat and cover the pot.
Allow to simmer for 10 minutes.
Remove the pot from the heat and blend the soup.
Add the cream and season to taste.
Serve with fresh basil leaves and crusty bread.
Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.