in Soup Recipes

Tomato and zucchini cream soup

updated

Spread the love

Ingredients for 4 servings:

  • 2 onions, if you like maybe garlic
  • 2 stalk(s) Celery
  • 200 g zucchini
  • 4 tbsp olive oil
  • 1 large can of tomatoes
  • 250 ml broth
  • ½ tsp sugar
  • 100 ml cream or sour cream
  • Salt and pepper, freshly ground
  • Basil, according to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Peel and dice the onions. Trim and chop the celery and zucchini. Heat the oil, sauté the onions and garlic until translucent, add the celery and zucchini, and sauté for about 4 minutes. Add the tomatoes and broth, add the sugar, and simmer, covered, for about 20 minutes. Purée the soup, add cream or sour cream, and season with salt, pepper, and basil, or garnish. Serve with baguette.

Facebook Comments

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.

Tomato and zucchini cream soup

American pizza