Rich tomato soup with pesto
- Preparation and cooking time
- Serves 4
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.
- STEP 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.
- 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.