Recipes
Tasty tomato soup with basil pesto
| NUTRITIONAL INFORMATION (per serving): | |
| Kcalories | 213 |
| Protein | 8g |
| Carbs | 14g |
| Fat | 14g |
| Saturates | 7g |
| Fibre | 4g |
| Sugar | 13g |
| Salt | 1.15g |
10 minutes
COOKING TIME:
15 minutes
DIFFICULTY:
Easy
INGREDIENTS:
tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sun-dried or Sunblush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
Basil leaves, to serve
METHOD:
1. To start, simply heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a nice, low heat. Add the sun-dried or sun blushed tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for around 10 minutes until the tomatoes have broken down a little.
2. Next 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 table spoon or so of green pesto on top, a little more soured cream and scatter with basil leaves.