Created by QueenBea on October 5, 2014
Step 1: Plunge tomatoes in boiling water for 30 seconds, then refresh in cold water. Peel off the skins and quarter the tomatoes.
Step 2: Put them in a large heavy pan and pour in the broth.
Step 3: Bring this just to a boil, reduce the heat, cover and simmer gently for about 10 minutes, until the tomatoes are thickened and pulpy.
Step 4: Stir in the sun-dried tomato paste, vinegar, molasses and basil.
Step 5: Season with salt and pepper, then cook gently, stirring, for 2 minutes.
Step 6: Process the soup with an immersion blender or in a blender in batches, then return to the pan and reheat gently.
Step 7: Serve in bowls topped with cream fraiche and garnish with basil leaves.