TOMATO AND ZUCCHINI CREAM (SOUP)

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Tomato and Zucchini Cream (Soup) image

Make and share this Tomato and Zucchini Cream (Soup) recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup margarine (I probably used butter)
3 celery ribs, sliced
2 onions, in quarters
5 carrots, sliced
3 garlic cloves, chopped
3 zucchini, peeled and sliced
8 tomatoes, peeled, seeded and cut in quarters
3 tablespoons flour
4 cups chicken stock
2 teaspoons basil
salt and pepper
1/2 cup milk or 1/2 cup 15% cream

Steps:

  • Melt margarine in a saucepan.
  • Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
  • Sprinkle flour on veggies.
  • Add stock and stir well.
  • Season with basil. Add salt and pepper. Bring to boil.
  • Reduce heat and let simmer 1 hour.
  • Reduce in puree in a blender until creamy.
  • Put back in the saucepan and add milk.
  • Let simmer 2 to 3 minutes, just to reheat.

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