Tomato & basil soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1tbsp olive oil
- 2 garlic clovescrushed
- 5 sundried tomatoesroughly chopped
- 3 x 400g cans plum tomatoes
- 500ml turkey or vegetable stock
- 1tsp sugarany type, or more to taste
- 140ml soured cream
- 1tbsp pesto
- basil leavesto serve
Nutrition: per serving (8)
- kcal211low
- fat13g
- saturates4g
- carbs16g
- sugars15glow
- fibre4g
- protein5g
- salt0.7glow
Method
step 1
Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
step 2
Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
