Fresh Tomato Zucchini Soup Recipe

Recipe

This recipe yields 8 servings.

Ingredients:

• 2 tablespoons olive oil
• 1 medium zucchini, cubed
• 1 clove garlic, minced
• 8 large tomatoes, cored
• 1 small sweet onion, chopped
• 1 tablespoon chopped fresh red chile pepper
• 1 (14 ounce) can vegetable broth
• 1 tablespoon dried tarragon
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• teaspoon ground black pepper

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini and garlic, cooking and stirring until they are lightly browned. Once done, remove from heat and set aside.
2. Pure the tomatoes, onion, and chile pepper in a blender or food processor, leaving a few small chunks for texture.
3. In a large pot, combine the tomato pure with the vegetable broth. Stir until well mixed.
4. Season the mixture with tarragon, dill, salt, and black pepper. Bring to a boil over medium heat.
5. Once boiling, reduce the heat to low and stir in the zucchini-garlic mixture that was set aside earlier.
6. Cover the pot and let it simmer for 45 minutes, allowing all the flavors to meld together.

Nutrition Facts (per serving):