Tomato Basil Soup with Zucchini


Soup Base:
2 tbsp olive oil
2 leeks, sliced
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
2 cloves of garlic, minced

4 large tomatoes , peeled, seeded, and chopped coarse
Sea salt and pepper to taste
2 medium zucchini cut into 1/4-inch dice
1/4 cup shredded fresh basil leaf
32 oz chicken broth


1.)  Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add chicken  broth, bring to a simmer, and simmer 1 to 2 minutes.
2.)  With the soup base at a simmer, add tomatoes, salt to taste and simmer for 30 minutes. Add zucchini and simmer for 10 minutes. Pulse in blender until desired consistency is reached   ( if you are looking for a more rustic soup no need to blend)  Stir in parsley basil. Season with additional salt, if necessary, and pepper to taste.

Recipe courtesy of Dining Details.

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