Rich Tomato & Pesto Soup
Rich Tomato & Pesto Soup
Ingredients
1 tbsp butter
2 garlic cloves, crushed
5 soft sun-dried in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml vegetable stock
1 tsp sugar
142ml pot soured cream
125g pot fresh basil pesto
Serve with basil leaves.
Method
Heat the butter or oil in a large pan, then add the garlic and soften for a few mins over a low heat. Add the sun-dried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.