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4.9 from 198 votes

Veggie Cream Soup with Pesto and Dried Tomatoes

A cream soup loved by kids and adults alike.

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

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

Instructions

    Cup of Yum
  1. 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.
  2. When the veggies are done, put everything into a blender and mix into a smooth creamy soup. Add the cream.
  3. 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