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


  • calories 213
  • carbs 14
  • saturated fat 7
  • sugar 13
  • protein 8
  • fat 14
  • fibre 4
  • salt 1.15


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


  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.