Peel and roughly slice the carrots, celery, onions and garlic.

Put a large pan on medium heat with the olive oil, add all chopped ingredients

Cook for 15 minutes with lid askew until carrots are soft.

Dissolve stock cubes in 1.5 litres of boiling water then add to the pan along with tinned tomatoes and fresh tomatoes.

Give it a good stir and bring to the boil. Reduce heat and simmer for 15 minutes with the lid on.

Remove pan from the heat and add the basil, butter and balsamic vinegar.

Add the cream and season, blend until smooth, taste and adjust seasoning.