Rich Tomato & Pesto Soup 

Rich Tomato & Pesto Soup 


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.


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.