Not included in this recipe
Servings
-
6
+
1 Onion
Onions, Raw
1 Tbsp (15ml) Oil
Oil, cottonseed, salad or cooking
2 Garlic Cloves
Garlic, Raw
1 Carrot
Carrots, Raw
1 Sweet Potato
Sweet Potato, Raw, Unprepared
2 Tbsp (30ml) Tomato Paste
Tomato Paste
2 Cans (410g) Tomatoes
Tomatoes, red, ripe, canned, stewed
3 Tbsp (45ml) Sun-dried Tomatoes
Sun-dried tomatoes
2 Cups (500ml) Vegetable Stock
Soup, Vegetable Broth, Ready To Serve
1 Can (380g) NESTLÉ Ideal Evaporated Milk
Nestle Ideal Evaporated Milk
8 Basil Leaves
Basil, Fresh
Salt
Salt, Table
Pepper
Spices, Pepper, Black
NESTLÉ Dessert & Cooking Cream
Nestle Dessert & Cooking Cream
Parsley
Parsley, Fresh
Instructions
Do you have all the needed tools?
Pot
Bowl
Hand Held Blender
Cooking Spoon
1 of 3
30'
Cook vegetables
Check
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 of 3
10'
Stir in the evaporated milk, basil and season with salt and pepper.
Check
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 of 3
4'
Garnish and serve
Check
Serve with any or all of the garnishes: a drizzle of cream, chopped sundried tomatoes, basil leaves and chopped herbs.
Soup in the summer
Allow the soup to cool in the fridge, and offer it as a refreshing starter on a warm summer's day!
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