Heat the oil in a large pan adding the garlic and soften for a few minutes over a low heat. Add the Sun-blush tomatoes, canned tomatoes, stock, and salt and pepper then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
Whizz with a stick blender, adding the tablespoons of yoghurt as you go. Taste and adjust the seasoning.
Slice the Penny Loaf vertically into 2cm slices. Toast for 1 min each side then top with a dollop of Pesto and gently place on the bowls of soup.