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    You are in: Home / Recipes / Tomato and Zucchini Cream (Soup) Recipe
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    Tomato and Zucchini Cream (Soup)

    Tomato and Zucchini Cream (Soup). Photo by WiGal

    1/1 Photo of Tomato and Zucchini Cream (Soup)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Boomette's Note:

    From Qu'est-ce qu'on mange Volume 3. It was very good when I made it a few years ago.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 10, 2010

      55

      The smell of this was heavenly, all my favorites here! I did not have enough fresh tomatoes so used 2 cans of diced canned tomatoes instead which I added right before adding the flour. My veggies were done in about 40 minutes. Very good with grandson's goldfish. LOL! Thanks Boomie for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tomato and Zucchini Cream (Soup)

    Serving Size: 1 (426 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 196.0
     
    Calories from Fat 90
    46%
    Total Fat 10.1 g
    15%
    Saturated Fat 2.1 g
    10%
    Cholesterol 5.7 mg
    1%
    Sodium 320.5 mg
    13%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 4.0 g
    16%
    Sugars 9.6 g
    38%
    Protein 6.6 g
    13%

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