Tomato & basil soup
This rich tomato and basil soup recipe combines fruity sundried tomatoes with tinned tomatoes, finished with a swirl of homemade basil pesto.
Ingredients
6 serv.Step-by-step instructions
- 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.
- 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.
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