Fresh Tomato Zucchini Soup recipe
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Ingredients
- 2 ½ 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 ¼ teaspoon ground black pepper
Nutrition Info
- 87.9 caloriescarbohydrate: 10.5 gcholesterol: : -fat: 4.8 gfiber: 2.9 gprotein: 2.5 gsaturatedFat: 0.6 gservingSize: -sodium: 404.4 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Fresh Tomato Zucchini Soup
Directions
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Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.