Veggie Cream Soup with Pesto and Dried Tomatoes

Name: Veggie Cream Soup with Pesto and Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200 g white onion; 200 g carrots; 160 g celery; 60 g pepper; 120 g canned tomatoes; 60 g zucchini; 160 ml milk; 100 ml cream; salt; 30 g pesto; 15 ml olive oil; 80 g dried tomatoes

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4.9

198 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Course
Soup
Cuisine
Mediterranean, Italian

Veggie Cream Soup with Pesto and Dried Tomatoes

Iris Warren

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A cream soup loved by kids and adults alike.

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Ingredients

Servings

200 g white onion
200 g carrots
160 g celery
60 g pepper
120 g canned tomatoes
60 g zucchini
160 ml milk
100 ml cream
salt
30 g pesto
15 ml olive oil
80 g dried tomatoes

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Instructions

Wash the veggies well and chop them into small cubes and fry in a small amount of oil. Add the milk and enough water to cover them. Add salt and cook on a low heat.
When the veggies are done, put everything into a blender and mix into a smooth creamy soup. Add the cream.
Combine the pesto and the olive oil to make it more fluid and use it together with the dried tomatoes to decorate the soup.