Step 1

Set a large, deep pan 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.

Step 2

Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, stirring constantly. Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes.

Step 3

Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob.

Step 4

Serve hot with ½ teaspoon basil pesto swirled on the top of each bowl of soup.