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Tomato and Basil Soup

Serves 4 Prep 10 mins Cook 30 mins
  • 1 Tbsp (15ml) Oil
  • 1 Onion
  • 2 Garlic Cloves
  • 1 Carrot
  • 1 Sweet Potato
  • 2 Tbsp (30ml) Tomato Paste
  • 2 Cans (410g) Tomatoes
  • 3 Tbsp (45ml) Sun-dried Tomatoes
  • 2 Cups (500ml) Vegetable Stock
  • 1 Can (380g) NESTLÉ Ideal Evaporated Milk
  • 8 Basil Leaves
  • Salt
  • Pepper
  • NESTLÉ Dessert & Cooking Cream
  • Diced Sun-dried Tomatoes
  • Parsley
  1. Heat the oil in a large pan. Add onions and garlic and fry over a low heat for 10 minutes. Add the carrot, sweet potato, tomato paste, tomatoes, sundried tomatoes, and vegetable stock. Cook for 20-25 minutes.

  2. Stir in the evaporated milk, basil and season with salt and pepper. Remove from the heat and use a stick blender to blend or purée the soup in a blender. Reheat the soup in a pan.

  3. Serve with any or all of the garnishes: a drizzle of cream, chopped sundried tomatoes, basil leaves and chopped herbs.

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