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At a point of abundance with tomatoes and zucchini from my garden I came up with this tomato zucchini soup. A friend said it was like a soup you would get at a chic 5-star restaurant! 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.
Ingredients
- 2 ½ 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
- ¼ teaspoon ground black pepper
Directions
Step 1
Heat oil in a skillet over medium heat. Cook and stir zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
Step 2
In a blender or food processor, pur?e the tomatoes, onion, and chile pepper, leaving a few small chunks.
Step 3
In a large pot, mix tomato pur?e and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low and mix in zucchini and garlic. Cover, and cook 45 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 88 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 3% |
| Sodium404mg | 18% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber3g | 10% |
| Total Sugars6g | |
| Protein3g | |
| Vitamin C29mg | 147% |
| Calcium42mg | 3% |
| Iron1mg | 6% |
| Potassium541mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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