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Fresh Tomato Zucchini Soup<br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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2 1/2 tablespoons olive oil<br><br>
1 medium zucchini, cubed<br><br>
1 clove garlic, minced<br><br>
8 large tomatoes, cored<br><br>
1 small sweet onion, chopped<br><br>
1 tablespoon chopped fresh red chile pepper<br><br>
1 (14 ounce) can vegetable broth<br><br>
1 tablespoon dried tarragon<br><br>
2 teaspoons dried dill weed<br><br>
1 teaspoon salt<br><br>
1/4 teaspoon ground black pepper<br><br><br><br><br><br>
Instructions:<br><br>
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Put the oil in a skillet on medium heat. Stir the cubed zucchini and garlic in the skillet, and cook until lightly browned. Remove from the heat, then set aside for later.<br><br><br><br>
Using a blender or food processor, puree the tomatoes, onion, and chile pepper. Do not completely puree - leave some small chunks.<br><br><br><br>
In a large pot, mix together the tomato puree with the vegetable broth. Season the mixture with tarragon, dill, salt, and pepper. Bring to a boil, then reduce heat to a low level. Mix in the zucchini and garlic to finish. Cover, and allow soup to cook 45 minutes.<br><br><br><br>
(adapted from allrecipes.com)<br><br><br><br><br><br>
Additional comments:<br><br>
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You will need a blender or food processor for this recipe.<br><br><br><br>
It will take about 15 minutes to prep for this recipe and about 55 minutes to cook. Serves 8.<br><br><br><br>
Enjoy!
 

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Ohhhhhh... I made this yesterday for lunch. Soooo good. And used a bunch of my zucchini and tomatoes. I skipped the tarragon 'cause I don't like it. Otherwise, YUM!
 

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Oh woah does this ever sound heavenly. I am printing it out - sounds perfect for winter. Huge batch for the week. Thanks for sharing it <img alt="" class="inlineimg" src="/images/smilies/rockon.gif" style="border:0px solid;" title=":rockon:">
 
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