Ingredients

Ingredients

• 1tbsp olive oil
• 2 garlic cloves, crushed
• 5 sundried tomatoes, roughly chopped
• 3 x 400g cans plum tomatoes
• 500ml turkey or vegetable stock
• 1tsp sugar, any type, or more to taste
• 140ml soured cream
• 1tbsp pesto
• basil leaves, to serve

Directions

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 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.