Tomato Puree Soup with Zucchini and Basil

Summary

Ingredients

• tomatoes (medium) 6 pcs.
• zucchini (not large) 1 pc.
• basil 1 bunch and 1 pinch dry.
• carrots 2 pcs.
• chicken broth 250-300 gr.
• garlic 4 cloves.
• cream 10% 100 gr.
• salt
• pepper
• olive oil

Instructions

1. Wash all vegetables, peel the zucchini and carrots.
2. Peel and chop the garlic.
3. Make two cuts on the tomatoes and slightly push the peel apart.
4. Put them in a baking dish, sprinkle with chopped garlic on top (leave a little) and freshly ground black pepper.
5. Place the tomatoes in a well-heated oven for 15-20 minutes.
6. Meanwhile, cut the zucchini into small strips, and three carrots on a coarse grater.
7. Next, fry the prepared vegetables in olive oil, until a pleasant smell of finished frying.
8. Then add chicken broth, dry basil, leftover garlic and salt.
9. Cook over low heat for about 10 minutes.
10. Meanwhile, peel the tomatoes and add them whole to the rest of the vegetables.
11. Simmer for a few more minutes and turn into a pureed soup with a blender.
12. Then wash the fresh basil, chop finely and add to the soup.
13. Bring to a boil and turn off.
14. Pour the soup into bowls, add the cream and serve.

ENJOY YOUR MEAL!!!