Tomato and Zucchini Cream (Soup)
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 8
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
Directions
- Melt margarine in a saucepan.
- Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
- Sprinkle flour on veggies.
- Add stock and stir well.
- Season with basil. Add salt and pepper. Bring to boil.
- Reduce heat and let simmer 1 hour.
- Reduce in puree in a blender until creamy.
- Put back in the saucepan and add milk.
- Let simmer 2 to 3 minutes, just to reheat.
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