Delightful and easy tomato soup made with addition of fresh zucchini. This Zucchini Tomato Soup is easy and quite comporting. It’s creamy and made with some fresh grated Parmesan cheese. Serve it with some grilled cheese sticks for a fun lunch.
I can’t portray how energized I’ve been of late. My super-exacting eater child has been TASTING NEW FOODS!
Truth be told, he’s been eating new food and a great deal of it. He’s been eating eggs in an egg salad and singed egg sandwiches. He’s been eating avocados and a wide range of various garnishes for his franks. There has been chime peppers, lettuce and tomato, stew, nectar mustard, and a couple of different thoughts he’s come up with.Last week, he attempted a cheeseburger interestingly and cut turkey and chicken. At the point when it came to cut store meats, he really didn’t care for it and chose to adhere to his #1 barbecued cheddar. Obviously, nothing goes preferable with a flame broiled cheddar over a bowl of tomato soup.
Barbecued cheddar plunging sticks really make an ideal matching for this soup. Everybody from kids to grown-ups will appreciate this Tomato Zucchini Soup with some flame broiled cheddar sticks.
Delightful and easy tomato soup made with addition of fresh zucchini. This Zucchini Tomato Soup is easy and quite comporting. It’s creamy and made with some fresh grated Parmesan cheese.
- 2 tbsp canola oil
- 1 yellow onion
- 75 lb zucchini
- 28 oz can tomatoes diced
- 2 tbsp tomato paste
- 1 cup low sodium chicken stock warmed
- 1/2 tsp red pepper flakes more or less if you like it spicier or not
- 1 tbsp sugar
- 2 tbsp fresh basil minced
- 1/3 cup heavy whipping cream
- 1/4 cup freshly grated Parmesan cheese
- some more Parmesan cheese for topping each plate.
- Dice onion and zucchini into small cubes and set aside.
- Preheat a pot over medium heat. Add canola oil to the pot.
- Add diced onions to the pot and saute until transparent.
- Add diced zucchini, mix and saute for a couple of minutes.
- Add the entire content of the canned diced tomatoes.
- Stir in tomato paste.
- Add sugar, salt, and red pepper flakes and stir well.
- Simmer for a few minutes and then add warmed chicken stock.
- Lower heat to medium-low. Stir, cover, and cook for about 30 minutes. Stir once in a while.
- Add fresh basil and cook for a couple more minutes.
- Take soup off heat and use an immersion blender to blend it until there is no more chunks. (Or you can leave a few little chunks if that’s your preference.)
- Place the pot back on the stove, still on medium-low, and stir in heavy cream and freshly grated Parmesan cheese. Taste to see if you need to add more salt.
- Cook for just a couple more minutes. Take off heat and serve.