Tomato and Basil Soup
- 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
- NESTLÉ Dessert & Cooking Cream
- Diced Sun-dried Tomatoes
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.
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.
Serve with any or all of the garnishes: a drizzle of cream, chopped sundried tomatoes, basil leaves and chopped herbs.