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Tomato Basil Zucchini Soup

From Farm Where Life is Good

<p>I am being kind and giving you delicious ways to consume all of that zucchini. You can thank me later. This is a wonderful fresh tomato soup.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 3-4

3 lb tomatoes
1/4 cup olive oil
2 tsp salt
3/4 tsp black pepper
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 zucchini, sliced
1/2 sweet pepper, chopped
1/8 tsp crushed red pepper flakes
3 fresh basil leaves
1 Tbsp dried rosemary
4 cup water, more as needed

Step by Step Instructions
  1. Heat oven to 400. Toss tomatoes that have been sliced in 1/4 pieces, into a bowl with olive oil 1 T basil and a little salt and pepper. Spread on cookie sheet. Roast 45 min. Don't let them burn.
  2. In a large pot heat on medium heat onions, garlic with and oil, and red pepper flakes until golden brown. Add zucchini, red pepper, and spices, and let cook a couple minutes. Then add the water. Then add the oven roasted tomatoes too. Bring to boil and then simmer about 35 minutes or until thickened. The flavor gets better as it cooks. I put the large chunks of vegetables and some liquid, into a blender and pulse for a few seconds.
  3. You can add more spice if you prefer. It is wonderful to have extra; freezes well for lunches!