Rich tomato soup with pesto

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Good Food

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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 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

Give it a twist

HEARTY RICE & SEAFOOD SOUP Heat 2tbsp oil from the sun-dried/SunBlush tomatoes in a large saucepan. Add 185g sliced chorizo and 1 sliced onion and fry until golden. Follow the recipe above, leaving out the soured cream and pesto, then add the chorizo and onion, along with 85g paella rice. Simmer for 20mins until the rice is tender (add a little water if it gets too thick), tip in a defrosted 400g bag mixed seafood. Once hot, serve in bowls scattered with chopped parsley.

Per serving

213 kcalories, protein 8g, carbohydrate 14g, fat 14 g, saturated fat 7g, fibre 4g, sugar 13g, salt 1.15 g

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Ingredients

• 1 tbsp butter or olive oil
• 2 garlic cloves , crushed
• 5 soft sun-dried 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

Ingredients

• 1 tbsp butter or olive oil
• 2 garlic cloves , crushed
• 5 soft sun-dried 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

Per serving

213 kcalories, protein 8g, carbohydrate 14g, fat 14 g, saturated fat 7g, fibre 4g, sugar 13g, salt 1.15 g

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