3 x 400g tin chopped tomatoes
6 sun-dried tomatoes in oil
500ml chicken or vegetable stock
150ml Maxigenes Full Cream milk (premade)
2 garlic cloves, crushed
100ml pure cream
salt and black pepper, to taste
Set a large saucepan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes.
Add the garlic and stir-fry for a few seconds, or until it just starts to colour.
Add the sun-dried tomatoes, tinned tomatoes and stock. Bring it to the boil and stir occasionally.
Season with salt and black pepper, then cover with a lid. Reduce the heat and simmer for about 10 minutes.
Remove from the heat and once cooled blend until it reaches a smooth consistency.
Stir in the milk and cream and season with salt and black pepper, before re-heating it on the stove.
Serve hot, garnished with ? teaspoon dried/fresh basil in each bowl of soup.