Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the carrots, celery, zucchini, and red bell pepper and sauté for 5 minutes.
4. Add the diced tomatoes, vegetable broth, thyme, oregano, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Use an immersion blender or transfer the soup to a blender and blend until smooth.
6. Return the soup to the pot and stir in the heavy cream. Heat through.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4-6 servings
Nutritional information:
Per serving:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 4g
Sodium: 500mg
Sugar: 8g
Substitutions for ingredients:
- You can use any type of broth instead of vegetable broth.
- You can use any type of cream instead of heavy cream.
- You can use any type of dried herbs instead of thyme and oregano.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add cooked pasta or rice for a heartier soup.
- Use different vegetables, such as mushrooms or sweet potatoes.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- If using a regular blender, blend in batches and be careful not to overfill the blender.
- Adjust the seasoning to your taste.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Crusty bread, side salad, or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the vegetables until they are tender.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Reblec de Crama is a traditional Romanian vegetable soup that is typically made with root vegetables and cream.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve hot with crusty bread and a side salad.
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Region: Romanian