Cream of tomato soup with vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and halve the vegetable onion. Cut half into cubes, put the rest aside. Peel and chop the garlic. Heat 3 tablespoons of oil in a large pot. Fry the diced onion and garlic in it.

2. 2

   Cut tomatoes in the tin smaller, add. Pour in broth, stir in tomato paste and bring to the boil. Season with salt, pepper and sugar and simmer covered for about 30 minutes. Peel carrots, clean zucchini, cut both into small cubes. Dice remaining onion as well. Steam carrots, zucchini and onion cubes in the remaining oil for 3-4 minutes. Pluck the oregano leaves from the stalks. Puree the soup with a hand blender. Stir in cream.

3. 3

   Dice remaining onion as well. Steam carrots, zucchini and onion cubes in the remaining oil for 3-4 minutes. Pluck the oregano leaves from the stalks. Puree the soup with a hand blender. Stir in cream. Pour soup into a large soup bowl, sprinkle vegetable cubes and oregano over it, keep warm on a chef's plate

4. 4

   With 10 people:

Nutrition Facts

KCAL
170 kcal

CARBS
8 g

FATS
14 g

PROTEINS
3 g