Zucchini Tomato Soup II

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 large zucchinis, diced
• 1 (14.5 ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add zucchini and cook until lightly browned, about 5 minutes.
4. Add tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Using an immersion blender, blend soup until desired consistency is reached.
7. Taste and adjust seasoning as needed.
8. Garnish with parsley, if desired, and serve.

Interesting Facts

• Tomatoes are high in Vitamin C, which is essential for a healthy immune system.
• Zucchini is a great source of fiber, which helps to keep you feeling full and satiated.
• This soup is vegan and gluten-free, making it a great choice for those with dietary restrictions.