John Myers
Quick Zucchini Tomato Soup
The perfect quick zucchini tomato soup recipe with a picture and simple step-by-step instructions.
- 2 Medium zucchini
- 3 Tomatoes
- 1 tbsp Tomato paste
- 4 Toes Garlic
- 2 Onions
- Salt, pepper, sugar
- Espelette pepper
- Thyme
- 100 ml Milk or cream
- Olive oil
- 3 Discs Whole grain toast
- Butter
- Sour cream or Sour cream
- Leaf parsley and basil
- Finely chop the onion and garlic and sauté in a little oil, add tomato paste, add a pinch of sugar, salt and pepper and roast. Cut the tomatoes with skin and seeds into very small cubes, grate the zucchini into small sticks and add both to the onions. Top up with water so that the zucchini are well covered. Let simmer for 3-4 minutes. Season with a little Espelette pepper and a few thyme leaves. Add a dash of milk or cream.
- Cut the toast into cubes and toast in butter until golden brown.
- Finely chop the parsley and basil.
- Put the soup in the plate, drizzle a few drops of olive oil over it, add a dollop of sour cream or sour cream and chopped herbs on top – done! The croutons are enough.
- 5 …. tastes great as a soup or as a sauce with pasta or rice.
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