A rich, comforting soup made with simple ingredients.
- 1 tbsp Butter
- 4 Garlic Cloves (Crushed)
- 2 Tins Plum Tomatoes
- 300ml Vegetable Stock
- 1 Tsp Sugar
- 1 Tbsp Sun-dried Tomato Pesto
- 300ml Pot Soured Cream
- Basil Leaves (Optional)
Heat the butter in a large, non-stick pan and add the crushed garlic cloves - cooking on low heat for 3 minutes.
Add all remaining 'soup' ingredients (NOT the basil or soured cream), stir and bring to a low simmer. Simmer for 15 minutes, stirring occasionally.
Using an immersion blender, blend until the soup is completely smooth. If you don't have an immersion blender, allow the soup to cool and transfer to a traditional blender to smooth.
Add half the pot of soured cream and stir through the tomato soup.
Serve topped with some more soured cream and a few basil leaves (optional)