Delicious vegetable cream soup


  • 3 potatoes
  • 2 cloves of garlic
  • 1 onion
  • 1 tomato
  • 1 red pepper
  • 1 carrot (~150g)
  • 250 ml of cream from 10%
  • 50 ml of olive oil
  • a loaf for croutons
  • basil and oregano spices
  • rosemary
  • salt to taste

Cut all vegetables, salt, pour olive oil, add basil, oregano and a few sprigs of rosemary.
Bake: 180/45 min
After baking, remove the rosemary, and chop the vegetables with a blender.
Add hot cream and mix.
For croutons, cut the loaf into squares and place in a form lined with parchment.
Drizzle with olive oil and add basil and oregano.
Bake: 200/~15 min until golden brown.

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