Tomato soup with almond milk
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Tomato soup with almond milk

Course: Soup Recipes
Servings

2

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

360

kcal


Ingredients

  • 800 grams of chopped tomato

  • 500 ml almond milk or cream

  • 1 small leek

  • 1 medium-sized carrot

  • 1 red pepper

  • 1 clove garlic

  • 2 spoons of pesto

  • 1 tsp. honey

  • 2 tsp. butter

  • 1 handful of fresh basil

  • Salt and pepper after taste

  • Bread:

  • 6 slices light chabatas

  • 3 thick slices of cheddar cheese

  • 2 tsp. butter


Directions

  • Melt butter in a saucepan and fry the sliced ​​leek, grated carrots and chopped peppers in small pieces. Add half a glass of water and simmer for 10 minutes.
  • Add salt, honey, basil, pepper and chopped tomatoes to the contents of the pot. All are stapled until a homogeneous silky mass is formed.
  • Almond milk is added to the blender mass and heated.
  • Bread slices with butter and put the hot side into a pan with the half-baked slice and a slice of cheese and another slice of bread. Rub for 2 minutes until the bun is golden, the cheese hangs, then the other half. Place the lid and roast for another 2 minutes. Serve with soup.