2 medium carrots
1 medium onion
1 small red onion
2 stalks celery
3 cloves garlic
3lb soft ripe tomatoes
Half jar basil pesto
Half small tub crème fraiche
Litre boiling water
2 x knorr chicken stock pot jellies
2 tbs of tomato puree
Dice carrots, slice onions, celery, garlic and sauté in a good slug of olive oil for 10 minutes.
Chop tomatoes into small pieces and add to the softened vegetables, turn down heat and cook slowly for 5-10 minutes.
Add prepared stock to the pan and simmer for 30 minutes.
Remove from heat and blend thoroughly, then pour through a sieve.
Place back into a pan and heat gently, adding the crème fraiche, pesto and fresh basil.
Season to taste.