Tomato & basil soup

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.

  • Prep:10 mins
    Cook:15 mins
  • Serves 4

Nutrition per serving

  • kcal 213
  • fat 14g
  • saturates 7g
  • carbs 14g
  • sugars 0g
  • fibre 4g
  • protein 8g
  • salt 1.2g


  • 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 fresh basil pesto
  • basil leaves, to serve


Heat 2 tbsp oil from the sundried/SunBlush 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 20 mins 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.


  1. Heat the butter or oil in a large pan, then add the garlic and soften for a few 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 until the tomatoes have broken down a little.

  2. 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.

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