3 tablespoons butter
1 pound, 9 ounces ripe tomatoes, roughly chopped
3 3/4 cups hot vegetable stock
1/2 cup ground almonds
2/3 cup milk or light cream
1 teaspoon sugar
2 tablespoons shredded basil leaves
salt
pepper

Melt the butter in a large saucepan.  Add the tomatoes and cook for 5 minutes until the skins start to wrinkle.  Season to taste with salt and pepper.

Add the stock to the pan, bring to a boil, cover, and simmer for 10 minutes.

Meanwhile, under a preheated broiler, lightly toast the ground almonds until they are golden brown.  This will only take about 1 or 2 minutes, so watch them closely.

Remove the soup from the heat, place in a food processor, and blend the mixture to form a smooth consistency.

Pass the soup through a strainer to remove any tomato skin or pips.

Place the soup in the pan and return to the heat. Stir in the cream, toasted ground almonds, and sugar.  Warm the soup through and add the shredded basil leaves just before serving.

Transfer the creamy tomato soup to warm soup bowls and serve hot.