Fifteen-minute tomato soup

Peel and finely chop the onion; crush the garlic under the flat of the knife and mince it.

Chop on a board that cannot move: a damp towel underneath stops it sliding across the counter.

Melt the butter in a pot over medium heat, add the onion and cook for 3 minutes, stirring, until soft and translucent. Add the garlic and give it half a minute more.

Open the can of tomatoes, tip them into the pot, crush them with a spoon right there, then add the sugar and salt.

A can lid is as sharp as a blade. Throw it straight in the bin — never leave it in the sink or hold it with your finger.

Bring to a boil, turn the heat right down and cook for 6 minutes with the lid ajar, stirring now and then.

Thick soup spits. A lid set ajar catches the splashes and still lets the steam out.

Turn off the hob, pour in the cream, stir and drop in the basil leaves. Ladle into bowls. Enjoy!