• 2 tablespoons olive oil (or unsalted butter for a richer flavour)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 4 cups ripe tomatoes, roughly chopped (or two 14-ounce cans of whole peeled tomatoes if fresh aren’t available)
• 2 cups vegetable or chicken stock
• 1 teaspoon sugar (to balance acidity, optional)
• 1/2 teaspoon dried basil or a few fresh basil leaves
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup double cream or full-fat crème fraîche (optional, for creaminess)
• Fresh parsley or basil, chopped, for garnish

Substitution tip: If you prefer a dairy-free version, coconut cream adds a lovely subtle sweetness and creaminess without overpowering the tomatoes.