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 is a gluten free, primal, and whole 30 soup. One serving contains 85 calories, 2g of protein, and 5g of fat. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have zucchini, tarragon, onion, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

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