Creamy Zucchini Soup with Baked Cherry Tomatoes and Garlic
by Editorial Staff
Servings: 4
Cook: 40 mins
Ingredients
- 500 ml chicken or vegetable broth
- 500 g cabbage variety “zucchini” (more)
- 2 onions
- 100 g butter
- 200 ml. 10% cream
- 4-5 cloves of garlic
- 6-8 pcs. cherry tomatoes
- 1 teaspoon olive or sunflower oil
- salt
- ground black pepper
- a pinch of dried mint (oregano
- parsley leaves for decoration
Directions
- Peel and seed zucchini, cut arbitrarily (into cubes, slices.)
- Clean the onion, finely chopped
- Heat the butter in a saucepan, add the onion, sauté, stirring occasionally over low heat, add the zucchini and simmer the vegetables until the zucchini is soft, about 15-18 minutes.
- Add broth, bring to a boil, turn off and let stand.
- Cut the cherry tomatoes into halves, peel the garlic. Cover the baking sheet with baking paper, put the tomatoes and garlic, sprinkle with oil, sprinkle with mint, salt and pepper and place in an oven preheated to 180C for 20 minutes (the garlic should be soft).
- Beat the zucchini with the broth in mashed potatoes using a blender, return to the fire, pour in the cream, bring to a boil, but do not boil, season to taste with salt and pepper.
- Pour cream soup into a serving plate and top with baked tomatoes and garlic, garnish with a parsley leaf.
Enjoy your meal!
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