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Tomato & basil soup
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.
INGREDIENTS
- 1tbsp olive oil
- 2 garlic cloves, crushed
- 5 sundried tomatoes, roughly chopped
- 3 x 400g cans plum tomatoes
- 500ml turkey or vegetable stock
- 1tsp sugar, any type, or more to taste
- 140ml soured cream
- 1tbsp pesto
- basil leaves, to serve
INSTRUCTIONS
- STEP 1
Heat 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 2
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.
