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Tomato soup with almond milk

Tomato soup with almond milk


  • 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

  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.

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