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:
- 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.
