Fresh Tomato Zucchini Soup

Fresh Tomato Zucchini Soup

Image courtesy: sunnyyq.wordpress.com

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

Directions

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.

Fresh Tomato Zucchini Soup
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