• Add the olive oil, onion and garlic to a pot and sauté until softened. Then add the oregano, dried basil, carrots, celery, canned tomatoes, fresh tomatoes and vegetable stock and mix together.
• Bring to the boil. Turn down the heat, cover the pot and leave to simmer until the vegetables are cooked.
• Remove from the heat and stir in the coconut sugar, fresh basil and coconut cream.
• Blend with an immersion blender or by transferring to your blender jug in stages and then returning to the pot. Add salt and pepper to taste.

Basil Oil:

• Crush basil leaves with a mortar and pestle until you have a paste. Then mix with olive oil and whisk together. If it isn't mixing together well and is separating you can use the immersion blender quickly to blend it together nicely.
• Serve the soup with a drizzle of basil oil and some crusty bread for dipping (optional).