Empty the contents of the tinned tomatoes into a pan. Add the chicken stock and bring to the boil.

Reduce to a low simmer and cook (covered with a lid) for 10 minutes, stirring regularly.

Remove the pan from the heat and use a hand blender to blitz to a smooth consistency.

Stir in the cream and gently warm the soup through. Season the mixture with salt and white pepper, as needed.

Divide between two cups and drizzle with a little extra cream and garnish with snipped chives if you are feeling fancy like I was.