This is a very simple crème soup. It takes 40 minutes to cook and your family will enjoy this meal. It’s a great summer soup for your to enjoy! Simple and flavorful!
2 mid-sized zucchini
1 mid-sized white onion
1 big carrot
1 green bell pepper
4 oz. crème cheese
1 tbsp. salt
1 tsp. black pepper
1 tsp. cumin
1/3 cup of chopped lemon basil
2 cups of dry homemade bread
2 quart of stock (vegetable, chicken etc.)
Pour the stock into the 4 quart pan,
Peel carrot and onion.
Wash: carrot, onion, zucchini and belle pepper. Clean the seeds of green bell pepper, and cut in quarters, cut into medium pieces zucchini. Cut the onion in halves.
Put the veggies into the sauce pan with stock, add salt, pepper, cumin and set the gas on medium.
Boil the veggies for 30-40 minutes until soft.
When your veggies are cooked, put them into the food processor or blender and finely blend ( you can add the veggies with a little bit of stock, but not all of it).
When the veggies cooled off a little bit cut the crème cheese in slices and add to the blended veggies. Puree everything.
Add the puree into the stock left in the sauce pan.
Chop the lemon basil and add to your soup.
On a frying pan, add some cooking oil and fry some bread, cut in medium sized pieces.
Your soup is ready to serve.
When serving Either put the bread onto separate plates or put the fried bread into the serving plates and then pour your soup.