Rich Tomato Soup with Pesto
|Butter/Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Sun dried tomatoes in oil||5 , roughly chopped (Or Sunblush, Soft)|
|Canned plum tomatoes||1 1⁄4 Kilogram (3 Cans, 40 Gram Each)|
|Chicken stock/Vegetable stock||18 Fluid Ounce (500 Milliliter)|
|Sugar||1 Teaspoon (Any Type, Or More To Taste)|
|Soured cream||142 Milliliter (142 Milliliter Pot)|
|Basil pesto||4 Ounce (100 Gram, Fresh)|
|Basil leaves||1 Tablespoon (For Serving)|
1. Heat the butter or oil in a large pan, then add the garlic and soften for a few mins. Add both kinds of tomatoes, the stock, sugar and seasoning, then simmer for 10 mins until the tomatoes have broken down a little.
2. Whizz with a stick blender, adding half of the soured cream as you go. Taste and add seasoning- add more sugar if you need to. Serve the soup in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and a scattering of basil leaves.