Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.
Prep:10 mins
Serves 6 – 8
1tbsp olive oil2 garlic cloves, crushed5 sundried tomatoes, roughly chopped3 x 400g cans plum tomatoes 500ml turkey or vegetable stock1tsp sugar, any type, or more to taste140ml soured cream1tbsp pestobasil leaves, to serve
STEP 1Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried 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.STEP 2Whizz 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.
