Fresh Tomato Zucchini Soup

This fresh tomato zucchini soup with onion and garlic features tarragon and dill, stewed together into a summertime dish that pairs great with crusty bread.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 88 Calories

Ingredients

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

Recipe Instructions

Step 1

Purée tomatoes, onion, and chile pepper in a blender or food processor, leaving a few small chunks.

Step 2

Heat olive oil in a large skillet over medium heat. Cook and stir zucchini and garlic in hot oil until lightly browned. Remove from heat and set aside.

Step 3

Mix tomato purée and vegetable broth together in a large pot until well combined. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and stir in zucchini-garlic mixture. Cover and cook for 45 minutes.