Fresh Tomato Zucchini Soup

Name: Fresh Tomato Zucchini Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons dried dill weed; 1 Tbsp dried tarragon; 1 clove garlic, minced; 0 teaspoons ground black pepper; 3 Tbsps olive oil; 1 Tbsp chopped fresh red chile pepper; 1 teaspoon salt; 1 small sweet onion, chopped; 8 larges tomatoes, cored; 397 grams vegetable broth; 1 medium zucchini, cubed

Fresh Tomato Zucchini Soup might be a good recipe to expand your soup recipe box. This recipe makes 8 servings with 85 calories, 2g of protein, and 5g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, tarragon, vegetable broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned.

Ingredients you will need

Zucchini

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat, and set aside.

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

Ingredients you will need

Chili Pepper

Tomato

Onion

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Vegetable Broth