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Rich tomato soup with pesto

Ingredients

1 tbsp butter or olive oil

2 garlic cloves, crushed

5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped

3 x 400g cans plum tomatoes

500ml turkey or vegetable stock

1 tsp sugar, any type, or more to taste

142ml pot soured cream

125g pot fresh basil pesto

basil leaves, to serve

Method

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.

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.