Fresh Tomato Zucchini Soup
Description
This fresh tomato zucchini soup recipe with onion and garlic features tarragon and dill, stewed into a summer dish that pairs great with crusty bread.
Ingredients
•
2 1/2 tablespoons olive oil
•
1 medium zucchini, cubed
•
1 clove garlic, minced
•
8 large tomatoes, cored
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1 small sweet onion, chopped
•
1 tablespoon chopped fresh red chile pepper
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1 (14 ounce) can vegetable broth
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1 tablespoon dried tarragon
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2 teaspoons dried dill weed
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1 teaspoon salt
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1/4 teaspoon ground black pepper
Directions
1
Heat olive oil in a large skillet over medium heat. Add zucchini and garlic; cook and stir until lightly browned. Off heat, set aside.
2
Combine tomatoes, onion, and chile pepper in a blender or the bowl of a food processor; pulse until puréed, leaving a few small chunks.
3
Combine tomato purée and vegetable broth in a large pot; season with tarragon, dill, salt, and black pepper. Bring to a boil, reduce heat to low, and stir in zucchini-garlic mixture. Cover; cook for 45 minutes.