John Myers
Tomato Soup with Zucchini
The perfect tomato soup with zucchini recipe with a picture and simple step-by-step instructions.
- 2 Cans Peeled tomatoes á 400 g
- 1 Pc. Zucchini yellow
- 3 Fresh shallots
- 3 Toes Garlic
- 1 Small bunch of fresh herbs; Oregano, thyme, rosemary
- 1 a cup Cream; 200 g
- 1 Can Tomato paste; 70g
- Olive oil
- Salt, pepper, vegetable broth
- Finely chop the shallots and garlic and sauté in hot olive oil in a saucepan until translucent. Add the tomato paste and heat for 1/2 minute. Now add the canned tomatoes and fill up with 1/2 l of hot water. 2 TBSP. Add the vegetable stock, salt, pepper and the finely chopped herbs. Cook everything for about 15 minutes on a low flame. with 1 tbsp. Season the sugar to taste. In the meantime, cut the zucchini into fine strips (remove the inner, white pulp beforehand). Finely puree the soup with the hand blender. Stir half of the cream into the soup. Finally add the fine zucchini cubes. Arrange the soup on a plate, decorate with a little cream and a few zucchini cubes. Roasted white bread tastes very good with it. (Toast the bread in a pan with hot olive oil and a clove of garlic until it is golden brown)
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