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15 ml oil
30 ml butter
1 onion, chopped
1 carrot, grated
1 clove garlic, crushed
2 x 410 g cans undrained whole peeled tomatoes
30 ml tomato puree
375 ml vegetable or chicken stock
30 ml sugar
15 ml soy sauce
Salt & freshly ground black pepper to taste
250 ml LANCEWOOD® Sour Cream
15 – 30 ml milk
Freshly shredded basil
1 small French loaf
Heat the oil and butter and fry the onion, carrot and garlic until soft and golden. Add the tomatoes, tomato puree, stock, sugar and soy sauce. Simmer over low heat for 10 minutes. Cool slightly. Use a stick blender or food processor and blend until smooth. Season to taste and add 180 ml of the sour cream and mix in. Mix the remaining sour cream with the milk to a thick runny consistency. Drizzle over soup and sprinkle basil leaves over. Serve with French loaf.
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