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Veggie Cream Soup with Pesto Dried Tomatoes

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.