Fresh Tomato Zucchini Soup

Description
Puréed tomatoes and sauteed zucchini are stewed together into a delicious summertime soup!
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * 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

Directions

 * 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