Tomato soup with zucchini

Takes 45 minutes | Serves 4 |

Ingredients

1 large yellow onions
30 ml olive oil
600 g tomatoes
3 smal zucchinis
45 g tomato puree
800 ml water
2 cubes vegetable broth
1 tsp black pepper
5 g salt
5 g sugar
1 clove garlic
10 g parsley

Steps

Preparation

• Peel and roughly chop the onions. Sauté them lightly in oil in a pot.
• Cut the tomatoes in half, remove the stem, and chop into small pieces. Stir into the pot with onions.
• Split and slice the zucchinis thinly. Add to the pot along with tomato paste. Stir together.
• Add water, broth cubes, pepper, salt, and sugar. Bring to a boil, then simmer on low heat under a lid for 20 minutes.
• Set aside 2 dl of the soup. Blend the remaining soup until smooth, then pour back the set-aside soup and stir.
• Adjust consistency with extra water if needed. Serve warm, tepid, or cold, garnished with chopped parsley. Provide a pepper mill on the table.