1Heat the butter or oil in a large pan, then add the garlic and soften for a few mins over a low heat. Add the sun-dried tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
3Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning – add more sugar if you need to.
5Serve in bowls with 1 tbsp of the pesto swirled on top, a little more soured cream and scatter with basil leaves.