Sun-Dried Tomato Soup
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 onion
- 2 cloves garlic
- 2 carrots
- 3.5 oz sun-dried tomatoes
- 7 oz cherry tomatoes
- 1 vegetable stock cube
- 13.5 fl oz almond milk
- pinch of sea salt
- drizzle of olive oil
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Preparation
Step 1
Place a large pan over 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.
Step 2
Add the chopped sun-dried tomatoes and cherry tomatoes. Cook for another 10 minutes until the cherry tomatoes begin to soften. At this point, add the veggie stock cube and almond milk. Mix well and leave to simmer for 10 minutes.
Step 3
Pour the mixture into a powerful blender or use a hand blender to blitz the mixture until it reaches a smooth consistency.
Step 4
Once smooth, pour the mixture back into a pan and warm through over medium heat; you may want to add a dash more almond milk, bit by bit, until you reach the consistency that you like best.
Step 5
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