Peel and roughly chop the shallots.

Heat the olive oil in a pan, add the shallots an cook until browned.

Chop the apricots and add to the shallots. Cook for ca. 5 minutes until they have softened.

Add the chopped tomatoes, water and vegetable stock

Give it a good stir and bring to a boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.

Remove the pan from the heat. Season to taste with salt and pepper, then stir through the basil leaves.

Using a stick blender or mixer, pulse the soup until smooth.

Taste and check the seasoning, then serve with a drizzle of vegan cream, tomato and fresh basil