Tomato soup with zucchini

6 servings

30 minutes

Tomato soup with zucchini is a light, aromatic dish of European cuisine, perfect for the summer season. Its delicate consistency and harmonious blend of sweet tomatoes with subtle herbal notes of basil create a refined taste that warms and refreshes at the same time. This soup originated as a simple peasant dish using seasonal vegetables. Onions and garlic sautéed in olive oil add zest, while celery and zucchini provide softness. Serving it with cream adds creaminess, and ciabatta serves as the perfect complement to enjoy every sip. It can be served as a standalone dish or a light lunch that pairs well with a glass of white wine. It is not only nutritious but also fits perfectly into a vegetarian menu, delighting with its fresh flavor and rich texture.

Energy value per serving

• Calories: 149.2
• Proteins: 1.9g
• Fats: 10.5g
• Carbohydrates: 12.6g

Ingredients

• Onion: 1 head
• Garlic: 1 clove
• Celery root: 150 g
• Tomatoes: 1 kg
• Zucchini: 200 g
• Olive oil: 3 tbsp
• Basil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. In a pot with olive oil, add finely chopped onion and garlic. Sauté until soft.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 1 clove
   • Olive oil: 3 tablespoons

2. Add chopped celery root and zucchini (peeled of seeds and skin). A little boiled water.

   Required ingredients:

   • Celery root: 150 g
   • Zucchini: 200 g

3. Peel the tomatoes, chop them, and add to the pot. Sauté a little, then blend everything.

   Required ingredients:

   • Tomatoes: 1 kg

4. Salt, pepper, and add basil (can be dried) to taste.

   Required ingredients:

   • Basil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Serve with cream and ciabatta.