Zucchini Cream Soup with Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini, cut into cubes
- 1 onion (s), chopped
- 1 clove (s) garlic, chopped
- 4 tablespoon oil
- 150 g tomato (s), peeled
- salt and pepper
- 750 ml chicken broth
- 150 g cream
- Parmesan
Print Recipe
Pin Recipe Instructions
- Sauté the zucchini, onion and garlic in hot oil. Add tomatoes, season with salt and pepper and sauté for 10 minutes. Pour chicken broth on top and cook for another 15 minutes. Puree the soup finely, pour in the cream and froth up with a blender.
- Serve the parmesan separately.
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