Fresh Tomato Zucchini Soup

1. 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. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.