Tomato-zucchini cream soup

Name: Tomato-zucchini cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 2 (approx. 100 g) stalks of celery; 200 g Courgette; 4 TABLESPOONS Olive oil; 1 tin(s) (850 g) Tomatoes; 250 ml Vegetable broth; 1/2 TEASPOON Sugar; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp Basil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
2 (approx. 100 g) stalks of celery
200 g Courgette
4 TABLESPOONS Olive oil
1 tin(s) (850 g) Tomatoes
250 ml Vegetable broth
1/2 TEASPOON Sugar
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
7-10 Tbsp Basil

Directions

1
Onions peel and roughly chop. Wash and clean the celery and courgettes and cut them into pieces. Heat 2 tablespoons of oil in a large pot. Fry the onions, celery and courgettes for about 4 minutes.
2
Add tomatoes and stock, add sugar. Cover and simmer for about 20 minutes.
3
Puree the soup. Add cream, bring to the boil and season to taste with salt and pepper. Arrange soup in bowls and sprinkle with 1/2 tbsp. oil on each. Garnish with basil and sprinkle with pepper. Delicious with baguette bread.