Add the butter or oil to a large pan over a medium heat. Once hot, add the diced onions and cook for 5 minutes until softened.
Add the crushed garlic and cook for a further 2 minutes while stirring (don't let it burn).
Add the tinned tomatoes, tomato puree, herbs, sugar, bay leaf and vegetable stock - stir and bring to a boil, then simmer for 15 minutes. Taste and add salt and pepper to your preference.
Blend the soup until smooth - either using a hand held blender or your regular blender (if doing this, leave the soup to cook first)
Pour back into your pan and stir in the vegan cream, serve with crusty bread. Enjoy!
