Fresh Tomato Zucchini Soup

Fresh Tomato Zucchini Soup - 11.7g Carbs, 2.8g Fiber

Submitted by: SUSANDON to www.prevention.com Pureed tomatoes and sauteed zucchini are stewed together into a delicious summertime soup! Serves: 8 Hands-On Time: 15 Minutes Cooking Time: 55 Minutes Total Time: 1 Hour 10 Minutes

2 1/2 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 1/4 tsp ground black pepper

1. 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.

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

3. 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.

Nutrition 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

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