Tomato & basil soup
Meals
Join fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a natively constructed basil pesto - ideal for the profundities of winter.
Cooking Ingredients
1tbsp olive oil
2 garlic cloves, squashed
5 sundried tomatoes, generally hacked
3 x 400g jars plum tomatoes
500ml turkey or vegetable stock
1tsp sugar, any sort, or more to taste
140ml soured cream
1tbsp pesto
basil leaves, to serve
.
Cooking Direction
Stage 1
Heat the margarine or oil in a huge container, then add the garlic and relax for a couple of moments over a low intensity. Add the sundried tomatoes, canned tomatoes, stock, sugar and preparing, then bring to a stew. Allow the soup to rise for 10 mins until the tomatoes have separated a bit.
Stage 2
Whizz with a stick blender, adding a portion of the pot of soured cream as you go. Taste and change the flavoring - add more sugar in the event that you want to. Serve in bowls with 1 tbsp or so of the pesto whirled on top, somewhat more soured cream and disperse with basil leaves.
.