Fresh Tomato Zucchini Soup

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

• 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
• ¼ teaspoon ground black pepper
• 2 teaspoons dried dill weed
• 2 ½ tablespoons olive oil
• 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

Recipe Instructions

Step 1

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.

Step 2

In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.

Step 3

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.