Creamy Garden Soup (Print-Friendly Version)
A silky blend of fresh veggies, cream, and Parmesan. Easily adjustable with your favorite add-ins.
# Ingredients:
01 -
¼ cup grated Parmesan.
02 -
2 tablespoons olive oil works too.
03 -
⅓ cup of rich heavy cream.
04 -
About 2 tablespoons of fresh basil.
05 -
¾ pound of fresh zucchini.
06 -
A medium-sized yellow onion.
07 -
1 tablespoon of sugar (or to taste).
08 -
28 ounces canned diced tomatoes.
09 -
½ teaspoon crushed red chili flakes.
10 -
1 cup broth, preferably chicken.
11 -
2 tablespoons of tomato concentrate.
# Steps:
01 -
Chop the zucchini and onion into small chunks.
02 -
Start by softening the onion before mixing in the zucchini.
03 -
Combine tomatoes, tomato paste, broth, and spices. Let it cook for half an hour, covered.
04 -
Add basil and blend well until creamy. Mix in both the Parmesan and heavy cream afterward.
# Notes:
01 -
Feel free to toss in other veggies you like.
02 -
Store in the fridge for up to 3–4 days.
03 -
Reheat on the stovetop for best results.