Fresh Tomato Zucchini Soup

Description

Puréed tomatoes and sauteed zucchini are stewed together into a delicious summertime soup!

• Submitted by: SUSANDON to www.prevention.com
• Hands-On Time: 15 Minutes | Cooking Time: 55 Minutes | Total Time: 1 Hour 10 Minutes
• Serves: 8

Ingredients

• 2½ tbsp olive oil
• 1 medium zucchini, cubed
• 1 clove garlic, minced
• 8 large tomatoes, cored
• 1 small sweet onion, chopped
• 1 tbsp chopped fresh red chile pepper
• 1 (14 ounce) can vegetable broth
• 1 tbsp dried tarragon
• 2 tsp dried dill weed
• 1 tsp salt
• ¼ tsp ground black pepper

Procedures

1. Heat the oil in a skillet over medium heat.
2. Cook and stir the zucchini and garlic in the skillet until lightly browned.
3. Remove from heat, and set aside.
4. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
5. In a large pot, mix the tomato puree and vegetable broth.
6. Season with tarragon, dill, salt, and pepper.
7. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic.
8. Cover, and cook 45 minutes.

Nutritional information

Per Serving:

• 93 Calories | 44% from fat | 2.4g Protein | 5g Fat | 410mg Sodium | 11.7g Carbs | 2.8g Fiber | 0mg Cholesterol | 1mg Iron | 32mg Calcium