Italian Soup with Tomatoes, Carrots and Celery
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 3 clove (s) garlic
- 2 tablespoon olive oil
- 5 sticks celery
- 500 g carrot (s)
- 100 g peas (frozen)
- 2 cans tomato (s), chunky
- 2 bay leaves
- 2 tablespoon paprika powder, noble sweet
- 2 teaspoons thyme
- salt
- sugar
- Lemon juice
- 400 ml water
- 2 tablespoon crème fraîche
- 200 g Cabanossi
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Peel and finely dice the garlic. Sweat both in olive oil. Wash the celery stalks, cut into slices and sauté briefly.
- Peel the carrots, cut them into slices and add them to the pot along with the peas, canned tomatoes, bay leaves, 3 teaspoons of salt and 400 ml of water. Let cook for 45 minutes or 20 minutes in the pressure cooker.
- Then add the paprika powder and the crème fraîche. Season to taste with salt, possibly 1 teaspoon of sugar and a splash of lemon juice. Cut the Cabanossi into slices and add to the soup.
- This goes well with ciabatta with herb butter.
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