Rich Tomato Soup with Pesto
found in Starters - Soup
 | Vegetarian |  | Nut Free |  | Gluten Free |
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Prep: 10 minutes
Cook: 15 minutes
Difficulty:
Easy
When you've got rich tinned tomatoes and intense, fruity SunBlush tomatoes, there's no reason not to enjoy homemade tomato soup in the depths of winter.\r\n
Ingredients
- 1 tbsp butter
- 2 garlic cloves, crushed
- 5 tinned sundried tomatoes in oil, roughly chopped
- 1200g plum tomatoes
- 500ml vegetable stock
- 1 tsp caster sugar
- 142ml soured cream
- 125g basil pesto
- 4 basil leaves
Directions
1
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.
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 a small amount of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
