Dutch tomato soup;
knob of butter or 1 tablespoon olive oil
2 cloves garlic, crushed
5 soft Sun-dried tomatoes in oil, roughly chopped
1.2 kg plum tomatoes (canned)
500 ml chicken or vegetable stock
1 teaspoon sugar, or to taste
125 ml sour cream basil pesto, for garnish Basil leaves, for garnish (optional)
how to make tomato soup;
Heat the butter or olive oil in a large pan and fry the garlic over low heat in a few minutes slow.
Add the sun-dried tomatoes, tomatoes, broth, sugar and salt and pepper. Bring the soup to a boil and let simmer for about 10 minutes until the tomatoes disintegrate.
Puree the soup and half of the sour cream with a hand blender. Season with salt and pepper, add a little sugar.
Serve the soup in bowls with a tablespoon of pesto, a little sour cream and possibly a few basil leaves