Even though winter is coming to an end, the cold nights still persist. So why not make this quick and tasty tomato and basil soup to warm yourself up on the last of the cold winter nights?
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
- 142ml pot soured cream
- 125g pot fresh basil pesto
- Basil leaves, to serve
Method
Step 1 – Heat the butter in a large pan and add the garlic. Let the mixture soften for a few minutes over a low heat.
Step 2 – Add the sundried tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 minutes until the tomatoes have broken down.
Step 3 – blend the mixture in a blender, adding half the pot of soured cream as you go.
Step 4- Taste and add desired seasoning. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
