Ten-minute tomato soup
Method
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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.
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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.
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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.
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Serve hot with ½ teaspoon basil pesto swirled on the top of each bowl of soup.
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
Shopping List
Ten-minute tomato soup
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled