Ingredients

Steps

• Heat 1 tablespoon of sun-dried tomato oil in a large pan and stir-fry the garlic until it starts to color.
• Add sun-dried tomatoes, tinned tomatoes, 500ml stock, sugar, salt, and pepper, then bring to a boil.
• Cover the pan and simmer the mixture over low heat for 10 minutes.
• Blend the soup until smooth using a hand blender.
• Stir in the 150ml milk and 150ml cream and heat through on the hob.
• Serve hot garnished with a ½ teaspoon of basil pesto per bowl.