And yes it is the best ever in the history of the whole wide world. Just in case you were wondering. When I was pregnant with Sadie I ate Tomato and Zucchini Soup at Whole Foods like it was my JOB and I needed overtime to survive. I finally experimented with about 4 different recipes and came up with this one. It tastes egg-zactly like Whole Foods and you can make it with or without the zucchini. I used to make it plain all of the time but once I added the zucchini I couldn’t go back.
3 large cans of whole tomatoes
1/2 c carrots diced, (I cheat and buy them already julienned then just chop them)
1 medium onion diced
3 cloves of garlic diced
2 cups chicken broth
black pepper & garlic salt to taste (at least 1 Tablespoon of each, then to taste)
15 fresh basil leaves chopped
1/2 heaping teaspoon thyme
1 heaping Tablespoon parsley
2 large zucchinis diced
1/2 c fat free half & half, regular half & half or heavy cream
Saute onion, carrots, basil and spices until softened. Add broth and bring to a simmer. Add canned tomatoes and continue to simmer for 15 to 20 minutes. Use an immersion blender if you have one to blend into soup, if not blend in batches in the blender. Return to pot and continue to simmer. Add diced zucchini, and cream, cook until zucchini is tender.
This is about the size I chop the zucchini but before I’ve added the cream…
Lemme know how you like it!