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

• 1 tbsp butter or olive oil
• 2 garlic cloves, crushed
• 5 soft sundried or SunBlush tomatoes in oil, roughly chopped
• 3 x 400g cans plum tomatoes
• 500ml turkey or vegetable stock
• 1 tsp sugar, any type, or more to taste
• 142ml pot soured cream
• 125g pot fresh basil pesto
• basil leaves, to serve

Directions

1. STEP 1
2. 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 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.
3. STEP 2
4. 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.