Mediterranean Tomato Soup

1. 1

   1. In one tablespoon of olive oil, brown the diced chicken pieces in large soup pot. Add zucchini, squash, and mushroom and saute until soft. Remove from pot.

2. 2

   2. Add more olive oil if necessary. Saute onion, celery and garlic until translucent. Add tomato paste and diced tomatoes, bring to simmer.

3. 3

   3. Puree the tomato mixture with hand blender until smooth, adding chicken stock if necessary to thin.

4. 4

   4. Add chicken, zucchini, squash, and mushroom and bring to a boil.

5. 5

   5. Season and cool. This soup is great when served with Country Cornbread.

* Per serving · 4 servings · Values may vary.