- 1 fresh tomato cubed
- 3 Tbsp. olive oil
- 2 cups diced onions
- 1 cup diced celery
- 5 cups cubed zucchini or yellow squash
- 2 cloves garlic minced
- 4 cups chicken stock
- 1 tsp. salt
- 1⁄2 tsp. pepper
- 1 tbsp. finely chopped basil
- In a large deep pot, heat the olive oil on medium heat and sauté the onions and celery for 5-7 minutes or until softened.
- Add the squash and sauté another 5 minutes.
- Add the garlic, tomato, and the stock.
- Cover for about 15 minutes until the squash is tender.
- Process the soup with a hand blender in the port or a food processoruntil pureed.
- Season with salt and pepper.
- Mix in the basil at the end.