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Zucchini Tomato Soup

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner
Zucchini Tomato Soup
Ingredients
  • 2 1/2 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
  • 1/4 teaspoon ground black pepper
Instructions
1
Preheat your cooking vessel by warming the oil in a substantial skillet over an intermediate temperature. Sauté and blend zucchini and garlic in the hot skillet until they develop a light, golden hue. Take the skillet off the heat and set it aside temporarily
2
.
3
Combine tomatoes, onion, and chile pepper in a blender or food processor to create a smooth mixture. Retain some small, chunky pieces of the ingredients for added texture.
4
In a large cooking vessel, merge the tomato mixture with vegetable broth. Add flavorings such as tarragon, dill, salt, and pepper to taste. Bring the mixture to a rolling boil, then decrease the heat to a low simmer and incorporate the zucchini-garlic mixture. Cover the pot and cook for 45 minutes, allowing the flavors to meld together
5
.