Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down. Add into this the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
Pour in 400ml of hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée.
Return the pan to a low heat to warm through and season to taste, with salt, freshly ground black pepper and sugar. Now pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
Next, heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.