Tomato and zucchini soup
Tomato soup is one of my favourite soups. At home, my mother used to serve it with cream and egg pasta.
Tomato soup with pasta brings back memories of flavours from my childhood. I am curious if you also have such dishes and if you prepare those from time to time.
You can prepare tomato in loads of different ways: ketchup, puree, you can use it for sauces, add to salads, fry with eggs or make soups from it.
This time I went for a creamy tomato soup but with the addition of another veg. My mother gave me a whole box of tomatoes grown in her greenhouse. I used some of them for making the soup and I baked the rest with meat.
The vegetable I added to my tomato soup was zucchini. Zucchini and tomatoes combine really well with each other. I also added a little garlic, spicy chili pepper and fresh basil.
I served the soup with peas puffs. It was very light, creamy and tasty.
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Ingredients for tomato and zucchini soup.
- 1 kg of ripped tomatoes
- 1 small chili pepper
- 500 g of zucchini
- 15 fresh basil leaves
- 3 tablespoons of olive oil
- 2 big garlic cloves
- 2 teaspoons of salt
- 800 ml of water
- 50 ml of double cream
- 1/6 teaspoon of black pepper
How to make tomato and zucchini soup with basil.
Cut the tomatoes into pieces according to the size and the type of the tomato. Cut the zucchini into large slices. Place the tomatoes and the zucchini into a baking tray. Add peeled garlic cloves, sliced chili pepper then drizzle with olive oil and sprinkle with one teaspoon of salt. Bake at 200 degrees Celsius for 30 minutes.
Put the baked and still hot vegetables into a pot. Add water, black pepper and one teaspoon of salt. Simmer for 20 minutes. After 20 minutes, add cream and finely sliced basil. Bring it to boil and keep it on the heat for an additional 2 minutes. Remove the soup from the heat and blend it.
Additionally, you can pour the blended soup through a dense strainer.
Serve it by itself or with rice, croutons or puff pastry.
Good to know when making tomato and basil soup.
I used a mixture of different tomato types. I had cherry tomatoes, raspberry tomatoes and some other type whose name I do not know at all. I did not cut the cocktail tomatoes, I baked those whole.
You can pour the soup through a sieve after blending, but it is not mandatory. It will, however, make the consistency of the soup creamier and its taste more delicate.
Watch out for the amount of chili pepper you use. Use standard chili pepper nothing, more spicier than that.
Do you like tomatoes? If so, try our recipe for Chicken breast baked with mozzarella and tomatoes.
