1.  Heat the butter or oil in a large pan, then add the garlic and soften for a few min. over a low heat.   Add the sun-dried tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer.   Let the soup simmer for 15 min. until the tomatoes have broken down a little.
2. Whizz with a stick blender, adding half the pot of soured cream as you go.   Taste and adjust the seasoning.   Serve in bowls with 1 tbsp of pesto swirled on top, a little more soured cream and scatter with basil leaves.
Or just have it as a hot nourishing soup in a mug, that we prefer on cold evenings – simply great.   Enjoy!