Fry six sun-dried tomatoes in some oil and pressed garlic.

Then add 3 cans of chopped tomatoes. Whilst some may favour fresh tomatoes, Mary Berry favors the convenience and cheapness of tinned.

Season with salt and pepper and a dash of sugar to bring out the flavor of the tomatoes.

Add 2 cups of stock homemade or using stock cubes for flavour.

Stir well, and bring the mixture to boil. Leave to simmer for ten minutes.

Blend to puree the ingredients.

Added milk and double cream to add texture and a richer taste to the soup. Optionally you can leave the milk and add only the cream.

Finish the dish with a swirl of pesto on top.

Serve with fresh bread and enjoy!