Rich Tomato Soup with Pesto Recipe
Ingredients
| 1 tbsp butter or olive oil | ||
| Garlic | 2 Clove (5gm), crushed | |
| 5 soft sundried or SunBlush tomatoes in oil, roughly chopped | ||
| 3 x 400 g cans plum tomatoes | ||
| 500 ml / 18 fl oz chicken or vegetable stock | ||
| 1 tsp sugar, any type, or more to taste | ||
| 142 ml pot soured cream | ||
| 100 g / 4 oz fresh basil pesto | ||
| Basil leaves, to serve | ||
Directions
1. Heat the butter or oil in a large pan, then add the garlic and soften for a few mins. Add both kinds of tomatoes, the stock, sugar and seasoning, then simmer for 10 mins until the tomatoes have broken down a little.
2. Whizz with a stick blender, adding half of the soured cream as you go. Taste and add seasoning- add more sugar if you need to. Serve the soup in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and a scattering of basil leaves.
2. Whizz with a stick blender, adding half of the soured cream as you go. Taste and add seasoning- add more sugar if you need to. Serve the soup in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and a scattering of basil leaves.
Chef
