Zucchini-Tomato Soup

1. 1

   Combine zucchini and water in Dutch oven.

2. 2

   Bring to a boil over medium-high heat.

3. 3

   Reduce heat and simmer until zucchini is crisp-tender.

4. 4

   In small skillet, melt butter; add onion and cook until tender.

5. 5

   Add to zucchini mixture with tomatoes, bouillon cubes, garlic and seasonings.

6. 6

   Return to a boil.

7. 7

   Reduce heat to low; simmer until zucchini is tender.

8. 8

   Freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.