Tomato & basil soup
Serves 4
Prep:
Cook:
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.
Skip to ingredients
- 1 tbsp butteror olive oil
- 2 garlic clovescrushed
- 5 soft sundried or SunBlush tomatoesin oil, roughly chopped
- 3 x 400g cans plum tomatoes
- 500ml turkey or vegetable stock
- 1 tsp sugarany type, or more to taste
- 142ml pot soured cream
- 125g pot fresh basil pesto
- basil leavesto serve
Nutrition: per serving
- kcal213
- fat14g
- saturates7g
- carbs14g
- sugars13g
- fibre4g
- protein8g
- salt1.2g
Method
step 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 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.