Method

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 ½ teaspoon dried/fresh basil in each bowl of soup.