Ingredients

• 6 sun-dried tomatoes in oil
• 2 garlic cloves
• crushed
• 3 x 400g tin chopped tomatoes
• 500ml/18fl oz chicken or vegetable stock
• 1 tbsp caster sugar
• 150ml/5fl oz full-fat milk
• 150ml/5fl oz double cream
• salt and freshly ground black pepper
• 3–4 tsp basil pesto
• to serve

Directions

• Set a large
• deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds
• or until it just starts to colour.
• Add the sun-dried and tinned tomatoes
• stock and sugar and bring to the boil
• stirring constantly. Season with salt and freshly ground black pepper
• then cover with a lid
• reduce the heat and simmer for 10 minutes.
• Remove from the heat and
• using a hand blender
• blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob.
• Serve hot with ½ teaspoon basil pesto swirled on the top of each bowl of soup.