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Cream soup of ripe vegetables and tomatoes

Cream soup of ripe vegetables and tomatoes

I was inspired by Brandusa's recipe, the excellent soup came out, much appreciated by the little ones! Baked tomatoes put in soup have the taste of the broth made by my grandmother in the yard, in tuci, on pirostrii, a madness!

  • a zucchini
  • 2 carrots
  • a red bell pepper
  • an onion
  • a thick slice of celery
  • a handful of asparagus
  • a handful of yellow beans
  • 2 potatoes
  • one kg of garden tomatoes
  • 25 g butter
  • 2 tablespoons sour cream
  • a cup of boiled rice



Supreme Chefs

Tags: cream soup, asparagus, carrot, bell pepper, potatoes, ripe tomatoes, butter, sour cream, basil, rice, recipes Soups

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cream soup of ripe vegetables and tomatoes:

Wash the tomatoes and cut them in half, place the cut side down in a tray lined with baking paper and bake over medium heat until lightly browned. Then clean the skin and shoulders, mix well and pass through a sieve.

The rest of the washed vegetables are boiled in 3 liters of salted water, then drained and passed with a vertical blender. Mix the mashed vegetables with the ripe tomato juice, add the butter and sour cream and add the juice in which the vegetables were boiled. The soup is added according to preference, depending on how thick / creamy you want the soup. Put the cream soup again on low heat, add the boiled rice and bring to a boil.

Serve hot, with fresh basil and croutons.

Video: Χορτόσουπα. Ώρα για φαγητό με την Αργυρώ. 06112020 (November 2021).