- 1 tbsp butter or olive oil
- 2 garlic cloves, crushed
- 5 soft sundried or SunBlush tomatoes in oil, roughly chopped
- 3 x 400g cans plum tomatoes
- 500ml turkey or vegetable stock
- 1 tsp sugar, any type, or more to taste
- 142ml pot soured cream
- 125g pot novel basil pesto
- basil leaves, to relief
Warmth the butter or oil in a passable pan, then add the garlic and soften for about a minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins till the tomatoes private broken down a small bit.
Whizz with a stick blender, in conjunction with half of the pot of soured cream as you jog. Sort and adjust the seasoning – add more sugar if it is probably you’ll maybe well also impartial private to. Motivate in bowls with 1 tbsp or so of the pesto swirled on high, a small bit more soured cream and scatter with basil leaves.
HEARTY RICE & SEAFOOD SOUP
Warmth 2 tbsp oil from the sundried/SunBlush tomatoes in a passable saucepan. Add 185g sliced chorizo and 1 sliced onion and fry till golden. Note the recipe above, leaving out the soured cream and pesto, then add the chorizo and onion, along with 85g paella rice. Simmer for 20 mins till the rice is gentle (add a small bit water if it will get too thick), tip in a defrosted 400g uncover mixed seafood. Once hot, aid in bowls scattered with chopped parsley.