Tomato Zucchini Soup

Edit

Servings: 4 Prep: 15 min Cook: 10 min Dairy Free Gluten Free Paleo Blender Entree Soup Freezable Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Tomatoes, Extra Virgin Olive Oil, Fresh Thyme, Fresh Basil, Ground Black Pepper

Ingredients

1 large onion

4 cloves garlic

8 tomatoes ⚠

6 zucchinis

4 tablespoons extra virgin olive oil ⚠

6 sprigs fresh thyme ⚠

8 cups chicken broth

1 cup fresh basil ⚠

¾ teaspoon sea salt, plus more to taste

ground black pepper, to taste ⚠

Instructions

1. Peel and chop onion and garlic. Chop tomatoes and zucchini.

2. In a heavy stock pot, heat the oil over low-medium heat. Add the onion, and sauté 2 minutes, until translucent. Stir in the garlic, and cook for 30 seconds.

3. Add the tomatoes and zucchini, and cook, stirring a few times, for 2-3 minutes, until the zucchini just begin to soften.

4. Strip the leaves from the thyme sprigs, and toss them into the pot. Stir, cook for 30 seconds more, and add the broth.

5. Bring the soup to a boil, then reduce to simmer and cook, uncovered, stirring occasionally, for 10 minutes.

6. Roughly chop or shred the basil, and stir it into the soup. Remove the soup from heat.

7. Partially blend with an immersion blender until chunky. Taste, and adjust the seasoning with salt and pepper.

8. Serve hot.