Pour the olive oil into a heavy-based saucepan. Peel and chop the onion into fair chunks and start sautéing.

While the onion is cooking, cut the skins and stems off the tomatoes. The seeds may remain.

Pour the tomatoes into the pan and bring to the boil. Chop up the goat's cheese and add. Leave a little crumble on top of the soup.

Blend with a hand blender until smooth. Season with sugar, salt and pepper. Finish with a drizzle of olive oil.

Cool down the tomato and goat cheese soup a little before serving.