Garden Fresh Zucchini and Tomato Soup

Ingredients

• 2 1/2 tablespoons olive oil

• 1 medium zucchini, cubed

• 1 clove garlic, minced

• 8 large tomatoes, cored

• 1 small sweet onion, chopped

• 1 tablespoon chopped fresh red chile pepper

• 1 (14 ounce) can vegetable broth

• 1 tablespoon dried tarragon

• 2 teaspoons dried dill weed

• 1 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 chile 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. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

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