Tomato soup with almond milk

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

Instructions:

1. 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.
2. Add salt, honey, basil, pepper and chopped tomatoes to the contents of the pot. All are stapled until a homogeneous silky mass is formed.
3. Almond milk is added to the blender mass and heated.
4. 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.