• 1 tbsp olive oil
  • 1 onion chopped
  • 1 carrot chopped
  • 2 garlic cloves, finely chopped
  • 1 kg fresh tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp brown sugar
  • 100ml Stone’s Original Green Ginger Wine
  • 1 bay leaf
  • 500ml vegetable or chicken stock
  • 2 tbsp creme fraiche
  • 1 cup fresh basil leaves


Heat 1 tbsp olive oil in a large saucepan over a medium heat. Sauté the onion, garlic and carrot, cover with a lid and cook for 8-10 minutes, until softened and starting to colour.  Add the tomatoes, tomato purée, sugar, ginger wine and bay leaf, stir well to combine then cover the pan and cook for 10 minutes until the tomatoes start to soften.

Add the stock to the pan, season with salt and pepper and bring to the boil. Reduce to a simmer and cook, uncovered, for 30 minutes until the tomatoes have collapsed completely.

Remove from the heat, take out the bay leaf and blend the soup with an electric hand whisk, until smooth. Adjust the seasoning to taste. Divide the soup between 4 bowls, top with a swirl of crème fraîche and the basil leaves.

Tip: To make this soup vegan, simply swap the swirl of crème fraîche for a dollop of dairy-free yogurt, or serve with just the fresh basil instead.

Serves 4-6 – Ideal for freezing.