Soup and Sandwich

Instructions

1. Melt 5 g of the butter in a small saucepan over a medium-low heat. Add 40 g of finely chopped onion with a pinch of salt and cook gently for 6 minutes, stirring, until soft and translucent but not coloured, then stir in 1 clove of grated garlic and cook 30 seconds more until fragrant.
2. Add 200 g of crushed tinned tomatoes with their juice, 120 ml of stock and 0.25 tsp of caster sugar to balance the acidity. Bring to a bare simmer and cook, uncovered, for 15 minutes, until slightly thickened and the raw tomato edge has gone.
3. Blend the soup smooth with a stick blender (or press it through a sieve for a silkier finish). Stir in 1 tbsp of single cream, season with salt and plenty of black pepper, and leave over the lowest heat to keep hot while you make the sandwich.