Home made Tomato soup:
One large table spoon of green basil pesto
basil leaves
1 tbsp butter
5 soft sun-dried or SunBlush tomatoes, roughly chopped
2-3 sticks of celery, chopped
3 cans of plum tomatoes
2 medium Onions, chopped
Half a pint/500ml of vegatable stock (I cheat and use those know veg stock pots)
1 garlic cloves , crushed
1 tsp sugar
150ml soured cream
Pinch of salt
Pinch of pepper
Stick the contects of the tomato cans in a sauce-pan and cook on a medium heat, do not let it boil.
Add in the sugar, garlick and the stock.
When the contents is getting hot I then pan pry the Onions for a little while till they are cooked, then add the chopped celery and tomotoes. After 5 or so minutes this is added to the sauce-pan.
I then add the cream and gently stir it in bit by bit.
I then add and stir in half of the pesto.
Just before it all starts to boil I sling it in a liquidiser/blender, adding salt/pepper to taste.
Pour into a bowl to serve, then generally dress the top of the soup with the rest of the pesto, and a little bit of a White twirl from some cream.
Normally I've also got some crusty bread from the bakers too.
