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  • 900 g vegetable broth
  • 4 – 5 tomato (medium size)
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 5-6 cloves garlic
  • 1 dessert spoon tomato paste
  • 1 dessert spoon black pepper
  • 1 dessert spoon salt
  • ½ tea glasses olive oil
  • 2 twigs fresh thyme
  • 1 twig rosemary
  • ½ a piece celery
  • Mix all the products except the vegetable broth in a bowl and put them on a baking sheet (the tomatoes will be placed with their skins and stems for more flavor).
  • Bake this mixture for 20 minutes in an oven preheated to 195 degrees.
  • This process, which is done to slightly burn the skins and caramelize the vegetables, will increase the flavor of the soup.
  • Put these baked ingredients into your Arzum Chefim Multi Functional Pressure Cooker, add the vegetable broth and run in “Soup Mode” for 30 minutes.
  • After cooking, release the pressure and open the lid.
  • Make your soup smooth with the help of a blender and strain it with the help of a strainer.
  “Optionally, half a tea glass of cream can be added during cooking.”