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Recipe

Creamy Tomato Soup with Zucchini

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Scott Phillips

Servings: four as a light main course.

 

Ingredients

  • 6 Tbs. unsalted butter
  • 3 medium zucchini (about 1-1/2 lb.), cut into medium dice
  • Kosher salt
  • 2 cloves garlic, minced
  • 1 cup chopped yellow onion
  • Three 15-oz. cans whole peeled tomatoes, drained
  • 1-1/2 cups homemade or low-salt chicken broth
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup fresh basil leaves, chopped, for garnish

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 530
      Fat Calories (kcal): 360
      Fat (g): 40
      Saturated Fat (g): 25
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 130
      Sodium (mg): 1460
      Carbohydrates (g): 33
      Fiber (g): 8
      Protein (g): 9

Preparation

  • Melt 4 Tbs. of the butter in a large stockpot over medium-high heat. Add the zucchini and 1 tsp. salt and cook, stirring occasionally, until the zucchini is crisp-tender but not browned, about 5 minutes. Add the garlic and cook for 1 minute. Using a slotted spoon, transfer the zucchini mixture to a medium bowl.
  • Melt the remaining 2 Tbs. butter in the stockpot over medium-high heat. Add the onion and cook, stirring, until it becomes translucent, about 3 minutes. Increase the heat to high, add the tomatoes and 1 tsp. salt to the pot, and cook, stirring constantly for 1 minute. Add the chicken broth and the wine and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid has reduced by half, about 20 minutes.
  • Remove the pot from the heat and let the tomato mixture cool slightly. Purée the soup in the pot with a hand blender or in batches (with the top vented) in a regular blender. If you use a regular blender, return the soup to the pot. Add the cream. Bring to a boil and cook until heated through, about 2 minutes. Stir the zucchini into the soup. Garnish each serving with some of the chopped fresh basil.

Serve with toasted baguette slices smeared with goat cheese.

Reviews

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Reviews

  • Mom2boysbh | 08/24/2010

    This is the best and easiest tomato soup recipe ever. I have made this at least 40 times. I do use half and half instead of cream to cut down on the calories. Pair this with a three cheese grilled cheese sandwich on the best white bread you can find and I promise it will become a regular with your family.

  • florydori | 04/13/2009

    I cut the butter down by about 1/3 and used 1/2 and 1/2 instead of heavy cream. This soup is easy and soo delish! Adding the Zucchini just makes it a bit healthier than regular tomato soup.

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