Description Edit

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

Ingredients Edit

Directions Edit

  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 Edit

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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