Soups & Stewsdeliciouslyella
Sun-Dried Tomato Soup
This soup is so simple to make and packed full of flavour from the combination of sun-dried tomatoes and fresh tomatoes, with a hint of sweetness coming from the carrots. We love to enjoy this with toasted sourdough bread, rubbed with a garlic clove and cut into small croutons; as well as a dollop of coconut yoghurt and some fresh basil.
👥 2 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●blender
📝 Preparation Steps
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.
drizzle of olive oilonion1garlic2 clovescarrots2
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.
sun-dried tomatoes3.5 ozcherry tomatoes7 oz
3
Pour the mixture into a powerful blender or use a hand blender to blitz the mixture until it reaches a smooth consistency.
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.
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