Easy Italian tomato and pesto soup recipe from maxigranto5
Ingredients1 tbsp olive oil
2 crushed garlic cloves
5 sun-dried tomatoes in olive oil (roughly chopped)
3 400g tins plum tomatoes
500ml vegetable stock
1 tsp brown sugar
142ml sour cream
125g basil pesto
Basil leaves - a handful
Handy HintGive it a twist - Heat 2tbsp oil from the sun-dried tomatoes in a large saucepan. Add 185g sliced chorizo and 1 sliced onion and fry until golden. Follow the recipe above, leaving out the soured cream and pesto, then add the chorizo and onion, along with 85g paella rice. Simmer for 20mins until the rice is tender (add a little water if it gets too thick), tip in a defrosted 400g bag mixed seafood. Once hot, serve in bowls scattered with chopped parsley.
Method1. Heat the oil in a large pan, then add the garlic and soften for a few mins over a low heat.
2. Add the sun-dried tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer.
3. Let the soup bubble for 10 mins until the tomatoes have broken down a little. 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.