Tomato soup with almond milk
Course: Soup RecipesServings
2
servingsPrep time
20
minutesCooking time
20
minutesCalories
360
kcalIngredients
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.