In the kitchen with MyTrela

Blended creamy tomato soup with vegetables and olive oil

Onion, grated carrot and celery fried in olive oil form the start. Peeled tomatoes, black pepper and dried basil join later during cooking.

1 serving

Blended creamy tomato soup with vegetables and olive oil — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Carrot70 g
  • Celery45 g
  • Onion35 g
  • Olive oil10 g10 g in total: some for frying onion, the rest for drizzling over the soup.
  • Water250 g
  • Red tomato510 g
  • Black pepper2 g
  • Dried basil2 g

Preparation

  1. Chop onion and grate carrot and celery. Fry onion in some of the measured olive oil, add grated vegetables and stew for a few minutes.
  2. Add the water from the ingredient list and cook for about 15–20 minutes. Add peeled, chopped tomatoes, black pepper and dried basil.
  3. Cook for a few more minutes and blend. Serve with the rest of the measured olive oil on top.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.