Zucchini Tomato Soup II
Zucchini is technically a fruit, but it is commonly referred to as a vegetable in culinary contexts.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Zucchini Tomato Soup II
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
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Add the zucchini and tomatoes to the pot, and cook for 5 minutes.
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Pour in the vegetable broth and season with salt, black pepper, and basil. Bring to a boil and then reduce heat to low. Simmer for 15 minutes.
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Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
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Return the pot to low heat and simmer for another 5 minutes.
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Serve the soup hot, garnished with grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 18g6%
- Sugars 10g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
