Heat oil in a large pan, over a medium heat. Add the onion and carrot, reduce the heat to low and cook until softened but not coloured(around 10 mins)
Add the garlic and cook for a further minute.
Add the tomatoes, stock and stir. Bring to the boil, reduce the heat, and simmer for 25 mins. Alter the heat as necessary during cooking to maintain a gentle simmer, stirring occasionally.
Remove the pan from the heat and add the basil leaves.
Using a stick blender (immersion blender) or blender, blitz the soup until smooth. Taste and season (do not season if serving a baby)
Optional Web Topping
To make the web, add the cream to a sandwich bag, snip off the end and use as a piping bag. Pipe a spiral of cream onto the soup. Drag the cream from the centre of the swirl to the end. Drag in different directions until it represents a web.
BABY: If serving a baby/young child use homemade stock or low salt stock cubes. To make the soup thicker (for easier feeding) and more nutrient-dense try adding a (drained) can of cannellini beans just before blending. STORAGE: Allow the soup to cool and transfer to airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Nutritional information is a rough GUIDE only, calculated using an online calculator.