Tomato Soup Puree with Sour Cream and Pesto
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Tomato soup puree with sour cream and pesto
Ingredients
- Butter - 1 tablespoon
- Garlic - 2 cloves
- Sun-Dried Tomatoes - 5 pieces
- Sugar - 1 teaspoon
- Crushed Tomatoes in Their Own Juice - 2 lbs
- Chicken Broth - 17 fl oz
- Sour Cream - 5.3 oz
- Pesto - 4.4 oz
- Fresh basil leaves - to taste
Step by Step guide
Step 1
Melt the butter in a pot and add finely chopped garlic. Sauté for a minute over low heat. Add the chopped sun-dried tomatoes, tomatoes in their own juice, broth, and sugar. Season with salt and pepper. Bring to a boil, reduce the heat, and simmer for 10 minutes until the tomatoes are slightly softened.
Step 2
Remove from heat and puree with an immersion blender, adding half of the sour cream. Add more sugar to taste.
Step 3
Pour into bowls and add 1 tablespoon of pesto and sour cream to each. Garnish with basil leaves.
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