This gluten free tomato soup recipe is like a hug in a mug, with fresh basil, a hint of balsamic and a dollop of crème fraîche.
Add the olive oil to a large pan and heat. Add the onions, carrot and garlic and cook on a medium heat for 8-10 minutes, stirring occasionally, until they start to soften.
Add the tomatoes, stock, balsamic vinegar and tomato puree and stir well. Put the lid on, bring to the boil, and then turn down to a simmer. Leave to simmer for 30 minutes, stirring occasionally. The tomatoes should fall apart completely.
Turn off the heat and leave the soup to cool for 5 minutes. Add to a blender and blend until smooth (you may need to do this in batches if you have a small blender!) Pour into bowls and swirl crème fraîche into each bowl. Sprinkle with ripped fresh basil leaves and serve.