← All recipes

🍽️ Crispy Tomato and Zucchini Soup

387 kcal · 30 min · 4 servings

Ingredients

• 8 slices stale bread
• 600 g zucchini
• 3 tbsp rapeseed oil
• 800 ml tomato juice
• 400 ml water
• 2 tbsp crème fraîche
• 4 tbsp basil (chopped)
• salt
• pepper from the mill
• basil

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini into small cubes.
3. 3. Cut the bread into small cubes as well.
4. 4. Heat oil in a pan.
5. 5. Fry the bread cubes in the hot oil until crispy.
6. 6. Add the zucchini cubes to the pan.
7. 7. Sauté the zucchini for about 2 minutes.
8. 8. Deglaze the vegetables with tomato juice.
9. 9. Add some water.
10. 10. Let the soup simmer for about 10 minutes.
11. 11. Stir the crème fraîche into the soup.
12. 12. Season the soup with salt and pepper.
13. 13. Add fresh basil to the soup.
14. 14. Serve the soup onto plates.
15. 15. Sprinkle the finished soup with some basil.
16. 16. Serve the soup hot.

Nutrition per serving

• kcal: 387
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 56 g