Tomato Basil Soup with Zucchini
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
Recipe courtesy of Dining Details.
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