Veggie Cream Soup with Pesto Dried Tomatoes

Whenever I think of cozy evenings, Veggie Cream Soup with Pesto Dried Tomatoes comes to mind. It’s one of those comforting dishes that wraps you in warmth, much like a soft blanket on a chilly day. Picture a cozy kitchen filled with the aroma of sautéing veggies and the rich scent of fresh cream. This soup is not just a recipe; it’s a little piece of my heart served in a bowl. It all started on one of those fall days when the leaves were turning golden, and the air was crisp. I wanted something that would not only fill me up but also bring joy to my soul. And there it was, the perfect blend of flavors waiting to be discovered.

This soup has become a staple in my home, especially during the cooler months. It’s like a hug in a bowl, bringing together the earthy flavors of fresh vegetables with the vibrant taste of pesto and the sweetness of dried tomatoes. Each spoonful is a reminder of the beauty of simple ingredients coming together to create something magical. I love serving this soup to my friends and family, who can’t help but ask for seconds. The best part? It’s easy to make and packed with nutrients, making it the ideal dish for any occasion. Join me in the kitchen and let’s make this delightful soup together!

Ingredients to Make Veggie Cream Soup with Pesto Dried Tomatoes

The ingredients for the Veggie Cream Soup with Pesto Dried Tomatoes are thoughtfully selected to create a well-balanced dish that’s both hearty and comforting. Each component adds its unique flavor and texture, resulting in a satisfying soup that feels like a warm embrace. Let’s take a closer look at the key players:

• 200g white onion: Adds a subtle sweetness and depth of flavor to the base of the soup.
• 200g carrots: Brings a natural sweetness and vibrant color, contributing to the overall nutrition of the dish.
• 160g celery: Offers a fresh crunch and enhances the aromatic profile of the soup.
• 60g pepper: Adds a touch of sweetness and balances the flavors perfectly.
• 120g canned tomatoes: Gives a rich, tangy flavor that complements the creamy elements.
• 60g zucchini: Provides a tender texture and absorbs the flavors beautifully.
• 160ml milk: Creates a creamy texture, making the soup rich and luxurious.
• 100ml cream: Enhances the creaminess and adds a luscious mouthfeel.
• Salt: Essential for bringing out the flavors of the vegetables.
• 30g pesto: Infuses the soup with herby goodness and vibrant flavor.
• 15ml olive oil: Adds richness and helps to sauté the vegetables.
• 80g dried tomatoes: Provide a chewy texture and burst of flavor, making this soup stand out.

Step by Step Instructions for Veggie Cream Soup with Pesto Dried Tomatoes

Making the Veggie Cream Soup with Pesto Dried Tomatoes is a delightful process that fills your kitchen with irresistible aromas. Follow these simple steps to create your own comforting bowl of soup.

1. Start by washing all your vegetables thoroughly. This is crucial for removing any dirt or residues. Once cleaned, chop the white onion, carrots, celery, pepper, and zucchini into small cubes. Aim for uniformity in size for even cooking.
2. In a large pot, heat a small amount of olive oil over medium heat. Once the oil is hot, add the chopped onion, carrots, and celery. Sauté them for about five minutes, or until they start to soften and become fragrant.
3. Add the chopped pepper and zucchini to the pot. Stir everything together, allowing the vegetables to cook for another five minutes. You want them to be tender but not mushy, retaining a bit of their crunch.
4. Now, pour in the milk and enough water to just cover the vegetables. Sprinkle in some salt to taste. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about ten minutes.
5. Once the vegetables are cooked through, carefully transfer the mixture into a blender. Blend until the soup reaches a smooth and creamy consistency. If needed, blend in batches to avoid overflow.
6. After blending, pour the soup back into the pot. Add the cream, stirring well to incorporate it into the soup. Heat gently, but do not let it boil.
7. While the soup warms, prepare the pesto. Combine the pesto and the remaining olive oil in a small bowl, mixing until it achieves a fluid consistency.
8. Once the soup is hot, taste it and adjust the seasoning if necessary. You might want to add a pinch more salt or even a sprinkle of black pepper for an extra kick.
9. Before serving, ladle the soup into bowls. Drizzle the pesto mixture on top and garnish with dried tomatoes for a beautiful presentation. Enjoy this warm hot!

Customization Ideas

One of the joys of making Veggie Cream Soup with Pesto Dried Tomatoes is how easily it can be customized. Here are some ideas to inspire your creativity:

• Add Protein: You can incorporate white beans or lentils for an extra source of protein, making the soup even heartier.
• Spice It Up: If you like a bit of heat, consider adding red pepper flakes or a dash of hot sauce to the soup.
• Different Vegetables: Feel free to swap in seasonal vegetables, such as spinach or kale, for additional nutrients and flavor.
• Garnishing Options: Top your soup with toasted pine nuts or croutons for a delightful crunch.
• Flavor Variations: Try incorporating a bit of lemon juice or zest for a bright note that complements the creaminess.

Serve This Veggie Cream Soup with Pesto Dried Tomatoes With

Serving Veggie Cream Soup with Pesto Dried Tomatoes can be a delightful experience that brings warmth to any table. Here are some fantastic pairings to consider:

• Crusty Bread: A slice of freshly baked bread is perfect for dipping and enjoying every last drop of the soup.
• Salad: Pair the soup with a light garden salad dressed in a zesty vinaigrette for a refreshing contrast.
• Cheese Board: A cheese platter featuring your favorite cheeses can elevate the dining experience and add a variety of flavors.
• Light Pasta Dishes: Serve alongside a simple pasta dish for a fulfilling meal that satisfies the whole family.
• Potluck Favorite: This soup is a great choice for gatherings and potlucks, as it’s easy to make in large batches.
• Seasonal Garnishes: Consider garnishing with seasonal herbs to enhance presentation and flavor.

FAQ

Conclusion

The Veggie Cream Soup with Pesto Dried Tomatoes is a delightful dish that brings warmth and comfort to any table. With its creamy texture and vibrant flavors, it’s sure to become a favorite in your home. I encourage you to give this recipe a try; you won’t regret it. Enjoy making it as much as you will enjoy eating it!

Veggie Cream Soup with Pesto Dried Tomatoes

The ultimate comfort food, this Veggie Cream Soup with Pesto Dried Tomatoes combines creamy textures with vibrant flavors for an easy weeknight dinner. Packed with wholesome ingredients, it’s a nourishing bowl that is simply irresistible. Perfect for chilly evenings, give it a try tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 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
• salt
• 30 g pesto
• 15 ml olive oil
• 80 g dried tomatoes

Equipment

• Chef's Knife
• Mixing Bowl
• Blender
• Skillet

Method

 

1. Start by washing all your vegetables thoroughly. This is crucial for removing any dirt or residues. Once cleaned, chop the white onion, carrots, celery, pepper, and zucchini into small cubes. Aim for uniformity in size for even cooking.
2. In a large pot, heat a small amount of olive oil over medium heat. Once the oil is hot, add the chopped onion, carrots, and celery. Sauté them for about five minutes, or until they start to soften and become fragrant.
3. Add the chopped pepper and zucchini to the pot. Stir everything together, allowing the vegetables to cook for another five minutes. You want them to be tender but not mushy, retaining a bit of their crunch.
4. Now, pour in the milk and enough water to just cover the vegetables. Sprinkle in some salt to taste. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about ten minutes.
5. Once the vegetables are cooked through, carefully transfer the mixture into a blender. Blend until the soup reaches a smooth and creamy consistency. If needed, blend in batches to avoid overflow.
6. After blending, pour the soup back into the pot. Add the cream, stirring well to incorporate it into the soup. Heat gently, but do not let it boil.
7. While the soup warms, prepare the pesto. Combine the pesto and the remaining olive oil in a small bowl, mixing until it achieves a fluid consistency.
8. Once the soup is hot, taste it and adjust the seasoning if necessary. You might want to add a pinch more salt or even a sprinkle of black pepper for an extra kick.
9. Before serving, ladle the soup into bowls. Drizzle the pesto mixture on top and garnish with dried tomatoes for a beautiful presentation. Enjoy this warm hot!

Notes

Tips for making your soup even better:

• Tip 1: Allow the soup to cool completely before transferring it to an airtight container for storage in the fridge.
• Tip 2: If you prefer a thicker consistency, add a small amount of cornstarch mixed with water before blending.
• Tip 3: Adding fresh herbs like basil or parsley right before serving can elevate the flavor even more.
• Tip 4: Ensure your blender is powerful enough to create a silky texture. If necessary, blend in smaller batches.
• Tip 5: This soup is great choice for gatherings and potlucks, as it’s easy to make in large batches.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.