Fresh Tomato Zucchini Soup


Yield: 8 servings


  • Olive oil: 2 1/2 Tablespoons
  • Medium zucchiini, cubed: 1 Each
  • Clove garlic, minced: 1 Each
  • Large tomatoes, cored: 8 Each
  • Small sweet onion, chopped: 1 Each
  • Fresh red chile pepper, chopped: 1 Tablespoons
  • 14 oz can vegetable broth: 1 Each
  • Dried tarragon: 1 Tablespoons
  • Dried dill weed: 2 Teaspoons
  • Salt: 1 Teaspoons
  • Ground black pepper: 1/4 Teaspoons
  • =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.