Description
At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 8