Heat the oven to 240C/fan 220C/gas 9. Place the whole tomatoes into a large roasting tin with the garlic cloves, 3 tbsp of the olive oil, salt and pepper. Stir to combine. Roast for 30 minutes.

With 15 minutes of the tomatoes roasting time left, heat the remaining tbsp of olive oil in a stock pan, large saucepan or casserole over a medium low heat. Gently fry the onions ions for 8 minutes, then add the chopped chilli and fennel seeds and fry for a further 3 minutes.

Remove the roasted tomatoes from the oven and take out the garlic cloves. Add the tomatoes and juices to the onion mixture. Squeeze the garlic from their skins and add to the tomatoes and onions.

Pour in the vegetable stock, bring to the boil and then reduce the heat to a simmer and cook for 10 minutes.

Blend the soup until smooth with a stick blender or liquidiser. Stir in the cream, check the seasoning and add more salt and freshly ground pepper, to taste. If you’d like more heat to the soup, add some chilli flakes, to taste. Garnish with basil leaves, if you like.