Ten-minute tomato soup
6 sun-dried tomatoes in oil
2 garlic cloves, crushed
3 x 400g tin chopped tomatoes
500ml chicken or vegetable stock
1 tbsp caster sugar
150ml full-fat milk
150ml double cream
Salt and freshly ground black pepper
3–4 tsp basil pesto, to serve
Dairy, Vegetables, Sugar, Garlic
Without the milk and cream, and if in a freezer proof bag or container, this dish freezes very well. Defrost and reheat until piping hot, then stir in the milk and cream before serving.
The sugar brings out the flavour of the tomatoes and helps balance their acidity – sometimes they can be a little bitter.
The basil pesto adds a lovely flavour, but this soup is still very good without it.