Sundried Tomato and Vegetable Soup
Introduction
- Prep time
- 10 minutes
- Cooking time
- 20 minutes
- Serves
- Serves 2
- Summary
- Deliciously smooth and full of goodness!
- Ingredients:
- 1 onion, peeled and chopped
- 3 carrots, peeled and cubed
- 2 garlic cloves, peeled and chopped
- 100g sun-dried tomatoes, roughly chopped
- 200g cherry tomatoes, chopped
- 4tbsp Sundried Tomato Cooking Sauce
- 300ml almond milk, plus more if needed
- 150ml-250ml Vegetable stock
- Pinch of salt and black pepper
- Olive oil
- 1tbsp Double Cream
Cooking Method
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, carrots, and a pinch of salt. Cook for 5-10 minutes until soft
Add the sun-dried tomatoes and cherry tomatoes and cook for another 10 minutes until the cherry tomatoes begin to soften. At this point add the cooking sauce, almond milk, and 150ml vegetable stock. Mix well and leave to simmer for 10 minutes
Pour the mixture into a powerful blender or use a hand blender to blend the mixture until it reaches a smooth consistency. If the consistency is too thick add the remaining stock gradually and blitz
Once smooth, pour the mixture back into a pan and warm through over a medium heat
Pour into bowls, top with a sprinkle of black pepper and a small swirl of natural yoghurt
Serve with crusty buttered bread or croutons
