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
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 chili 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.
Garnish w/ a dollop of FF sour cream and some fresh chopped basil.
- Calories from Fat
- Total Fat