Sundried Tomato and Vegetable Soup


Prep time
10 minutes
Cooking time
20 minutes
Serves 2
Deliciously smooth and full of goodness!
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

  1. 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

  2. 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

  3. 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

  4. Once smooth, pour the mixture back into a pan and warm through over a medium heat

  5. Pour into bowls, top with a sprinkle of black pepper and a small swirl of natural yoghurt

  6. Serve with crusty buttered bread or croutons

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