This soup is not only super easy, it is a perfect combination of ingredients. Add a salad, fresh bread and a glass of wine for a warming Sunday lunch.
1 tbsp olive oil
2 garlic cloves , crushed
5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped
3 cans plum tomatoes
500ml vegetable stock
1 tsp sugar
5 oz sour cream
4 oz fresh basil pesto
sea salt and fresh pepper to taste
basil leaves to garnish
Heat oil in a large pot, then add the garlic and soften for a few minutes over a low heat. Add the sun-dried or SunBlush tomatoes, canned tomatoes, stock, sugar and pesto. Bring to a simmer. Let the soup simmer for 10 minutes or until the tomatoes have broken down.
Puree soup, return to pot and add sour cream. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 teaspoon or so of the pesto swirled on top, a little more sour cream and scatter with basil leaves.