Summary

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

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Instructions

1. 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.
2. Serve the parmesan separately.