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Weigh out all of the ingredients.
Heat one tablespoon of oil from the sun-dried tomatoes in a saucepan over medium heat.
Add the crushed garlic and fry for a few seconds until it starts to colour.
Add the sun-dried and tinned tomatoes, stock, and sugar, and bring to the boil, stirring constantly.
Season with salt and black pepper, cover, reduce heat, and simmer for 10 minutes.
Blend the soup until smooth using a hand blender.
Stir in the milk and cream, season again, and heat through for about three minutes.
Serve hot with half a teaspoon of pesto on top of each portion.