Tomato Soup with Pesto
Over a year ago
1,334 views
Serves: 2
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves. crushed
- 5 Sunblush or sundried tomatoes in oil. roughly chopped
- 3 x 400g cans chopped tomatoes
- 500ml/18fl oz vegetable stock
- 1 tsp sugar
- 142ml pot soured cream
- Fresh pesto. to serve
- Basil leaves. to serve (optional)
Accompaniment
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Description
A classic that is easy to prepare and sure to warm you up on a chilly December day
Method
-
1
Heat the oil in a large pan, add the garlic and soften.
Add the tomatoes, stock and sugar, season and simmer for ten minutes. Add half the soured cream, then remove from the heat, pour into a blender and whizz until smooth.
Serve with a swirl of fresh pesto and the remaining cream. Scatter with basil leaves, if using.
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