Description

Vegetable soup tomato juice
Don't know where, how, and in my town the winter is fighting with spring the second week it's snowing, to raining, +10, then freeze. The same is true for the body - I don't want soup, I want soup, but not greasy, and easy, because the spring, but hearty, because, dank, and without potatoes, but vegetables. The alternative to the usual winter soups was a cream soup based on tomatoes in their own juice. Additional satiety and sharpness will give the croutons with garlic.

Ingredients

  • Zucchini

    200 g

  • Tomato

    130 g

  • Tomato juice

    130 g

  • Onion

    1 piece

  • Carrots

    0.5 piece

  • Garlic

    1 tooth

  • Pepper

    1 piece

  • Bread

  • Soy sauce

  • Vegetable oil

  • Cream

  • Salt

  • Allspice

Cooking

step-0
The products that we need
step-1
Fry onions in butter with carrots, if using the zucchini raw, they are also slightly put out, along with carrots and onions
step-2
Remove from the tomato and pepper skins, cut into big pieces, put in saucepan
step-3
Add to the pan fried onions and carrots, sliced zucchini
step-4
Add to saucepan the tomato juice, boil for 15-20 minutes, let cool slightly
step-5
While the soup is getting cold, let's get some bread-toasted my favorite bread in the usual way - I do it on the grill with vegetable oil and grate garlic
step-6
Slightly cooled vegetables turn into a puree with a blender
step-7
Return puree to saucepan, add a pinch of salt (the soup must be unsalted)!, pepper to taste, as I have the basis of tomatoes in own juice, balanced sugar, and salt, additional spices I don't need. Warmed up minutes 10-15 minutes
step-8
Each in a bowl add the cream or sour cream, and soy sauce
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