Rich tomato soup with pesto

When you’ve got rich tinned tomatoes and intense, fruity SunBlush tomatoes, there’s no reason not to enjoy homemade tomato soup in the depths of winter.

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

Nutrition per serving

  • kcal 213
  • fat 14g
  • saturates 7g
  • carbs 14g
  • sugars 13g
  • fibre 4g
  • protein 8g
  • salt 1.15g


  • 1 tbsp butter or olive oil
  • 2 garlic cloves, crushed
  • 5 soft sun-dried 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


Give it a twist
HEARTY RICE & SEAFOOD SOUP Heat 2tbsp oil from the sun-dried/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 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.


  1. Heat the butter or oil in a large pan, then add the garlic and soften for a few mins over a low heat. Add the sun-dried 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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