Fresh creamy tomato soup

Name: Fresh creamy tomato soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4

Prep

10 min

Cook

30 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

30 min

Serves

Skill

Dairy and Lactose Free Vegan Almond Milks So Good Almond and Coconut Milks Winter Warmers Soups Soy Free Tomatoes Gluten Free

A refreshing soup made with So Good™ almond milk that provides the perfect starter to any meal.

Ingredients

2 tsp olive oil
2 red peppers, roughly chopped
2-6 garlic cloves, roughly chopped
12 ripe tomatoes, diced
1 tsp salt
2 tsp balsamic vinegar
12 basil leaves
1 cup So Good™ unsweetened almond milk

Nutrition per serving

Weight, measurement and temperature conversions

570 kJ

energy kj

5 g

protein

0.7 g

saturated fat

5.7 g

dietary fibre

15 g

carbohydrate

13 g

sugars

540 mg

sodium

Method

Add oil to a saucepan and heat gently over a medium flame. Add red peppers and garlic and cook for about 3 minutes to slightly soften the red peppers. If garlic starts to brown, turn down heat.

Add diced tomatoes to saucepan. As the tomatoes cook they will release their liquid creating a chunky soup. Add salt, balsamic vinegar and basil leaves.

Place the tomato mixture into a blender and blitz until fully pureed.

Return to the saucepan over a medium heat and gently simmer for about 10 minutes until the soup reduces and thickens. Add So Good™ unsweetened almond milk and adjust seasoning to taste.

2 tsp olive oil
2 red peppers, roughly chopped
2-6 garlic cloves, roughly chopped
12 ripe tomatoes, diced
1 tsp salt
2 tsp balsamic vinegar
12 basil leaves
1 cup So Good™ unsweetened almond milk