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.
1
In a pot with olive oil, add finely chopped onion and garlic. Sauté until soft.
- 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.
- Celeriac: 150 g
- Zucchini: 200 g
3
Peel the tomatoes, chop them, and add to the pot. Sauté a little, then blend everything.
- Tomatoes: 1 kg
4
Salt, pepper, and add basil (can be dried) to taste.
- Basil: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Serve with cream and ciabatta.
