Tomato And Zucchini Cream (Soup) Recipe

Name: Tomato And Zucchini Cream (Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup margarine (I probably used butter); 3 celery ribs, sliced; 2 onions, in quarters; 5 carrots, sliced; 3 garlic cloves, chopped; 3 zucchini, peeled and sliced; 8 tomatoes, peeled, seeded and cut in quarters; 3 tablespoons flour; 4 cups chicken stock; 2 teaspoons basil; salt and pepper; 1/2 cup milk or 1/2 cup 15% cream

Servings: persons

1/3 cup margarine (I probably used butter)
3 celery ribs, sliced
2 onions, in quarters
5 carrots, sliced
3 garlic cloves, chopped
3 zucchini, peeled and sliced
8 tomatoes, peeled, seeded and cut in quarters
3 tablespoons flour
4 cups chicken stock
2 teaspoons basil
salt and pepper
1/2 cup milk or 1/2 cup 15% cream

1
Melt margarine in a saucepan.
2
Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
3
Sprinkle flour on veggies.
4
Add stock and stir well.
5
Season with basil. Add salt and pepper. Bring to boil.
6
Reduce heat and let simmer 1 hour.
7
Reduce in puree in a blender until creamy.
8
Put back in the saucepan and add milk.
9
Let simmer 2 to 3 minutes, just to reheat.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup margarine (I probably used butter), 3 celery ribs, sliced, 2 onions, in quarters, 5 carrots, sliced, and more.

Yes, Tomato And Zucchini Cream (Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato And Zucchini Cream (Soup)

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