4.9 from 198 votes
Veggie Cream Soup with Pesto and Dried Tomatoes
This creamy vegetable soup blends sautéed onion, carrot, celery, zucchini, and tomatoes into a smooth base enriched with milk and cream. Finished with a pesto and olive oil drizzle alongside dried tomatoes, it delivers a mix of creamy texture and herbaceous brightness. The soup’s gentle cooking and blending produce a comforting yet fresh-flavored dish suitable as a first course or light meal.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Course:
Soup
Cuisine:
Mediterranean, Italian
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.
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