Heat a large heavy-based saucepan over medium-high heat.
Fry the tomatoes for 4-5 minutes until they break down.
Add garlic, basil, tomato purée, and 2 tablespoons of olive oil.
Cook for 1-2 minutes then pour in vegetable stock.
Bring to a boil then simmer for 3-4 minutes.
Blend the mixture in a food processor until smooth.
Return the soup to the pan and season with salt, pepper, and sugar.
Stir in the cream and simmer for 1-2 minutes.
Brush ciabatta slices with 2 tablespoons of olive oil.
Grill ciabatta for 1-2 minutes per side until golden brown.
Garnish soup with cream, olive oil, and extra basil leaves.