Veggie Cream Soup with Pesto & Dried Tomatoes
This is one of those comfort soups that is so delicious and satisfying. This rich creamy veggie soup is easy to make and if you choose to add the pesto, it takes it to the next level, making it so scrumptious!
Thoroughly rinse the vegetables, then finely dice them and sauté in a small quantity of oil. Pour in the milk and add enough water to submerge the veggies. Season with salt and simmer over low heat.
Once the vegetables are tender, transfer the entire mixture to a blender and blend until it reaches a smooth, creamy consistency. Stir in the cream.
To enhance the presentation, prepare the pesto by combining it with olive oil for a more fluid texture. Use this in conjunction with dried tomatoes to garnish the soup.
Veggie Cream Soup with Pesto and Dried Tomatoes
- 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
- 30 g pesto
- 15 ml olive oil
- 80 g dried tomatoes
- 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.
- When the veggies are done, put everything into a blender and mix into a smooth creamy soup. Add the cream.
- Combine the pesto and the olive oil to make it more fluid and use it together with the dried tomatoes to decorate the soup.
Related: Creamy Corn Soup with Lime, Chili and Baked Tortilla
Related: Creamy Potato Leek Soup
Related: Butternut Squash Soup with Star Anise
Related: Roast Vegetable Soup with Basil
Related: Roasted Sweet Potato Soup w/ Ginger & Cinnamon