Creamy tomato soup with basil
Description
Hearty first course dish. Such soups can be made on the basis of any broth, with or without cream. It's summertime now, so a wide variety of vegetables are available in stores. You can add any vegetables you like to this soup. For example, celery or bell pepper. Recipe: Serve the soup hot.
Instructions
- 1
Step 1
Wash the zucchini and cut it into small strips. The exact way the vegetables are cut is not important. The soup will be cooked in one saucepan. If the vegetables are cut too large, they won't have time to cook properly.
- 2
Step 2
Pour vegetable oil into a saucepan. Heat the oil and sauté diced onion in it.
- 3
Step 3
Add carrots to the onion. Stirring, fry the vegetables for about 10 minutes.
- 4
Step 4
Now add the sliced zucchini. Mix well.
- 5
Step 5
Now peel and slice the potatoes. Add them to the skillet. Pour water over the vegetables so that the water level is 1-2 centimeters above the vegetables.
- 6
Step 6
While the vegetables are boiling, mix the tomato paste, sour cream, and 0.5 cup of water.
- 7
Step 7
We'll end up with this tomato-sour cream mixture.
- 8
Step 8
Bring the vegetables to readiness. If necessary, add water to the soup. The total cooking time of the soup up to this step is about 15-20 minutes.
- 9
Step 9
Now pour the tomato-sour cream mixture into the soup. Mix well. Bring to a boil. Puree the soup to a smooth consistency using an immersion blender.
- 10
Step 10
Pour the soup into bowls, chop the basil and other herbs. Add a handful of chopped basil and herbs to each bowl as a garnish. I don't put the herbs into the boiling soup to preserve their nutrients, minerals, and vitamins. Toast several slices of bread until crisp. Serve them as croutons alongside the soup.