Creamy Zucchini Soup

Creamy Zucchini Soup
Screen Shot 2014-04-23 at 11.54.05 AM
  • 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
  1. 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.
  2. Add the squash and sauté another 5 minutes.
  3. Add the garlic, tomato, and the stock.
  4. Cover for about 15 minutes until the squash is tender.
  5. Process the soup with a hand blender in the port or a food processoruntil pureed.
  6. Season with salt and pepper.
  7. Mix in the basil at the end.