search saves

Tomato and Zucchini Cream (Soup)

Tomato and Zucchini Cream (Soup) created by WiGal

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

Ready In:
1hr 10mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Boomette
Contributor
@Boomette
Contributor
"From Qu'est-ce qu'on mange Volume 3. It was very good when I made it a few years ago."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. WiGal
    Tomato and Zucchini Cream (Soup) Created by WiGal
    Reply
  2. WiGal
    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.
    Reply
  3. Boomette
    From Qu'est-ce qu'on mange Volume 3. It was very good when I made it a few years ago.
Advertisement