Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.
Pour into a pan, over a medium heat bring to the boil stirring occasionally.
Water, tomatoes (23%), onions, cream (milk), butter (milk), sugar, vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots, parsley], sunflower oil, turmeric], salt, fresh basil (0.2%), black pepper.
Add a vibrant coloured pesto to the soup. It’s great fun bashing this together with a pestle & mortar. The trick is to have top notch ingredients. Blend 110g fresh basil, 150ml olive oil, 25g pine kernels and 2 garlic cloves together. Fold in 50g grated parmesan. Season with sea salt to taste.