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Tomato and Zucchini Cream Soup

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Tomato and Zucchini Cream Soup

The perfect tomato and zucchini cream soup recipe with a picture and simple step-by-step instructions.

  • 2 Pc. Zucchini
  • 2 Pc. Celery sticks
  • 5 Pc. Big onion
  • 1,3 l Tomatoes happened
  • 500 ml Vegetable broth
  • 2 tsp Sugar
  • 200 g Whipped cream
  • Salt and pepper
  • Olive oil
  1. Peel the onions and cut into cubes. Wash the celery and zucchini and cut into small pieces. Take a large saucepan and cover the bottom with olive oil. Put onions, celery and zucchini in the saucepan and sauté on the lowest setting for 10 minutes. Then add tomatoes, broth and sugar. Let the lid simmer for about 20 minutes. Then puree the whole thing and season with cream, salt and pepper. You can garnish the soup with a basil leaf and serve bread with it.
Dinner
European
tomato and zucchini cream soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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