Tomato and Zucchini Soup

By DobieheDiabeticElf

Ingredients
  • 2 1/2 tablespoons olive oil

  • 1 clove garlic, minced

  • 1 medium zucchini, cubed

  • 8 large tomatoes, cored

  • 1 small Vidalia or sweet onion, chopped

  • 1 tablespoon chopped fresh red Chili pepper

  • 1 (14 ounce) can vegetable broth

  • 1 tablespoon dried tarragon

  • 2 teaspoons dried dill weed

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

Directions
  1. 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.

  2. In a blender or food processor, puree the tomatoes, onion, and chili pepper, leaving a few small chunks.

  3. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper.

  4. Bring to a boil; reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

  5. Garnish w/ a dollop of FF sour cream and some fresh chopped basil.


Nutritional Facts

Servings
1
Calories
104
Calories from Fat
17
Total Fat
1.9g
Cholesterol
0mg
Sodium
153mg
Carbohydrate
17.6g
Fiber
4.9g
Protein
4g

soups vegetables zucchini tomato soup

3 replies

Gabby
GabbyPA 2011-06-04 08:29:36 -0500 Report

Anything with tomatoes, zucchini and vadalia onions is a winner in my book. This sounds great. Have you served it cold? Could be a nice summer soup.