Veggie Cream Soup with Pesto and Dried Tomatoes
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Course
Soup
-
Cuisine
Mediterranean, Italian
Veggie Cream Soup with Pesto and Dried Tomatoes
Description
Veggie Cream Soup with Pesto and Dried Tomatoes combines diced white onion, carrot, celery, zucchini, and canned tomato, gently fried before simmering in milk and water seasoned with salt. Once vegetables are tender, they're blended into a smooth puree and finished with cream for richness. A sauce made by thinning pesto with olive oil acts as a garnish alongside chopped dried tomatoes, adding a fragrant herb layer and pleasant chew.
The soup achieves a velvety texture from pureeing the cooked vegetables and dairy without any thickening agents. The variety of vegetables contribute sweetness, acidity, and mild earthiness, while the topping of pesto and dried tomatoes introduces aromatic herbnotes and concentrated tomato flavor to contrast the creamy base.
This preparation suits serving as an appetizer or a light lunch. The pesto-olive oil drizzle can be adjusted in amount to taste, providing a fresh finish. The dried tomatoes complement the smooth soup with bursts of intensified flavor and texture, enriching the overall dish.
Ingredients
- 200 g white onion
- 200 g carrot
- 160 g celery
- 60 g black pepper
- 120 g tomato canned
- 60 g zucchini
- 160 ml milk
- 100 ml cream
- salt
- 30 g pesto
- 15 ml olive oil
- 80 g tomatoes dried
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.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
