Tomato Puree Soup with Zucchini and Basil.
by Editorial Staff
Servings: 4
Cook: 30 mins
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
Directions
- Wash all vegetables, peel the zucchini and carrots.
- Peel and chop the garlic.
- Make two cuts on the tomatoes and slightly push the peel apart.
- Put them in a baking dish, sprinkle with chopped garlic on top (leave a little) and freshly ground black pepper.
- Place the tomatoes in a well-heated oven for 15-20 minutes.
- Meanwhile, cut the zucchini into small strips, and three carrots on a coarse grater.
- Next, fry the prepared vegetables in olive oil, until a pleasant smell of finished frying.
- Then add chicken broth, dry basil, leftover garlic and salt.
- Cook over low heat for about 10 minutes.
- Meanwhile, peel the tomatoes and add them whole to the rest of the vegetables.
- Simmer for a few more minutes and turn into a pureed soup with a blender.
- Then wash the fresh basil, chop finely and add to the soup.
- Bring to a boil and turn off.
- Pour the soup into bowls, add the cream and serve.
ENJOY YOUR MEAL!!!
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