En Colombia, la demanda de la poblaci?n por productos saludables, org?nicos y de calidad ha aumentado con el paso de los a?os. De manera simult?nea, y debido a la pandemia mundial ocasionada por la COVID-19, los campesinos del departamento del Tolima han presentado perdidas en sus cultivos debido a la imposibilidad de vender sus productos a tiempo. Por esto, el presente proyecto busca responder la siguiente pregunta de investigaci?n: ?Es posible generar un producto alimenticio de valor agregado a base de hortalizas originarias del departamento del Tolima a trav?s de una t?cnica de deshidrataci?n? Para tal fin, desde el punto de vista metodol?gico, se realiz? una exploraci?n del mercado de cremas y sopas en la ciudad de Ibagu?, se formul? el producto de mayor valor agregado mediante la t?cnica de deshidrataci?n solar, se evalu? la aceptabilidad de las formulaciones realizadas mediante una evaluaci?n sensorial y, por ?ltimo, se realiz? el estudio t?cnico para la elaboraci?n de estas formulaciones. De acuerdo a los resultados, se demostr? que existe una gran variedad de productos del mercado de cremas y sopas, liderado por marcas como Knorr, Magi y La Sopera, se logr? formular una crema de verduras mediante un dise?o experimental de un factor con tres niveles, siendo el factor a variar la harina utilizada (harina de arracacha, pl?tano y trigo), y se determin? que la crema de harina de pl?tano fue la que obtuvo mayor aceptabilidad general por parte de los panelistas. Finalmente, el estudio t?cnico permiti? estimar un costo total de producto de $ 8.068 pesos, y un costo por gramo de producto final de $ 112,05 pesos.In Colombia, the population's demand for healthy, organic and quality products has increased over the years. Simultaneously, and due to the worldwide pandemic caused by COVID-19, farmers in the department of Tolima have suffered losses in their crops due to the impossibility of selling their products on time. Therefore, this project seeks to answer the following research question: Is it possible to generate a value-added food product based on vegetables from the department of Tolima through a dehydration technique? To this end, from the methodological point of view, an exploration of the market of creams and soups in the city of Ibagu? was carried out, the product with the highest added value was formulated through the solar dehydration technique, the acceptability of the formulations made was evaluated through a sensory evaluation and, finally, the technical study for the elaboration of these formulations was carried out. According to the results, it was demonstrated that there is a great variety of products in the cream and soup market, led by brands such as Knorr, Magi and La Sopera, it was possible to formulate a vegetable cream by means of a one-factor experimental design with three levels, the factor to be varied being the flour used (arracacha, plantain and wheat flour), and it was determined that the plantain flour cream was the one that obtained the greatest general acceptability by the panelists. Finally, the technical study allowed estimating a total product cost of $ 8,068 pesos, and a cost per gram of final product of $ 112.05 pesos.