VEGAN TOMATO SOUP WITH SPINACH RAVIOLI

2 x 300g packs Waitrose 1 Red Choice Tomatoes, halved • 3 medium leeks, trimmed and roughly chopped • 5 garlic cloves, peeled and halved • 4 thyme sprigs • 2 tbsp olive oil • 400g can butter beans, rinsed and drained • 500ml Cooks’ Ingredients Fresh Vegetable Stock • 2 tbsp extra virgin olive oil, plus extra to drizzle • 250g pack Waitrose & Partners Vegan Spinach Ravioli • Handful basil leaves