Ingredients

• 500 g zucchini
• 2 tomatoes
• 600 ml chicken or vegetable broth
• 2 cloves garlic
• 1 onion
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika powder (sweet) + optionally a pinch of hot
• 1/3 cup cream 18% for soups and sauces from a carton or 30% cream
• fresh basil or parsley leaf

Preparation

1. In a wide pot with olive oil and butter, soften the onion cut into small cubes. Add zucchini cut into cubes and garlic pressed through a garlic press and sauté stirring for about 3 minutes.
2. Blanch tomatoes and cut into cubes. Add to the pot with zucchini. Season with salt, pepper and add turmeric and paprika powder (sweet and hot). Cook for about 2 minutes.
3. Pour in hot broth and bring to a boil. Cover with a lid and cook for about 10 minutes.
4. At the end, add cream to the soup and chopped basil and stir. The soup can be served as is or blended (imprecisely, with an immersion blender) or mashed in places with a fork or blended into a smooth cream in a stand blender container. Serve with cheese croutons.