Tomato Soup with Pesto Swirl

Name: Tomato Soup with Pesto Swirl
Yield: Makes 4–6 portions
Ingredients: salt and pepper; crusty bread, to serve; 2 garlic cloves, crushed; 4–6 tbsp fresh green pesto; 40 g/1½ oz sun-dried tomatoes in oil, chopped; 2 x 400 g/14 oz tins chopped tomatoes; 1 tbsp tomato ketchup; 1 tsp sugar; 1 tbsp olive oil; 100 ml/3½ fl oz double cream; 2 onions, chopped; 350 ml/12 fl oz vegetable stock

Preparation info

Makes
4–6
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

Warm up tums with a soothing bowl of soup – the flavours of the tomato and pesto really are a match made in heaven. Serve with a wedge of crusty bread for some serious dipping.

Ingredients

1 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed

Soup
Vegetarian

Method

Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 5 minutes until softened. Add the sun-dried tomatoes, chopped tomatoes, stock and ketchup. Season with a little salt and pepper and add the sugar. Cover, bring to the boil, reduce the heat and simmer for 15 minutes.

Blitz until smooth using an electric stick blender.

Spoon into bowls and drizzle