It’s chilly in Bangalore now just the right time for warm soups. I made this rich tomato soup for dinner last night.
I am sending this recipe to the Soups &Salads Event hosted by Jayashree Mudaliar from Cooking Episodes and Arundati from Escapades.
½ tbsp butter,
2 crushed garlic cloves,
2 roughly chopped sun-dried tomatoes (soaked in olive oil),
750 grams red ripe tomatoes,
300 ml vegetable stock,
½ tsp sugar,
1 cup sour cream,
½ cup basil pesto,
Salt to taste,
Crushed black pepper as required
Chop the tomatoes.
Heat the butter and add the crushed garlic cloves. When it softens add the sun-dried tomatoes, tomatoes, stock, sugar, salt and pepper. Simmer till the tomatoes soften.
Let it cool and blend with half the sour cream. Adjust seasoning and warm it.
Serve it in individual bowls with a dollop of sour cream and a swirl of basil pesto.