After the holidays I always feel like I need to eat healthier.  I have eaten so many desserts that I my body needs a little detoxing at the beginning of the new year!  

A friend of mine made this zucchini and tomato soup for a get-together a few months ago and it was so delicious that I had to have the recipe.  It’s easy to make and the perfect HEALTHY soup for a cold day.

Ingredients:  4-6 cloves of garlic, 1 Vidalia onion, 1/3 cup of olive oil, 2-3 larger zucchini, 6 cups of crushed tomatoes (approx. (2) 28 oz. cans), 2 cups of diced tomatoes, 6-8 oz half and half, 2-3 tablespoons of basil, salt and pepper.

1. Sauté  the garlic (more the merrier) and onion in 1/3 cup of olive oil in a pot over medium heat… Stir often to prevent burning.
2. Peel and chop zucchini into small cubes 4-5 cups (add more if you want).
3. Once garlic and onions are brown, add zucchini and let it cook for about 10 more minutes until zucchini softens ( stir often to prevent burning).
4. Add 6 cups of CRUSHED tomatoes to the pot and 2 cups of DICED tomatoes.
5. Simmer for 30 minutes
6. Add 6 to 8oz of half and half, salt to taste and a teaspoon of black pepper, then simmer for 5 more minutes.
7. Stir in 2-3 tablespoons of basil and serve.  Optional:  top with shredded or grated Parmesan cheese.

5 from 1 vote

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Zucchini and Tomato Soup

Ingredients

• 4-6 cloves of garlic
• 1 Vidalia onion
• 1/3 cup of olive oil
• 2-3 larger zucchini
• 6 cups of crushed tomatoes approx. (2 28 oz. cans)
• 2 cups of diced tomatoes
• 6-8 oz half and half
• 2-3 tablespoons of basil
• salt and pepper.

Instructions

1. Sauté the garlic (more the merrier) and onion in 1/3 cup of olive oil in a pot over medium heat… Stir often to prevent burning.
2. Peel and chop zucchini into small cubes 4-5 cups (add more if you want).
3. Once garlic and onions are brown, add zucchini and let it cook for about 10 more minutes until zucchini softens ( stir often to prevent burning).
4. Add 6 cups of CRUSHED tomatoes to the pot and 2 cups of DICED tomatoes.
5. Simmer for 30 minutes
6. Add 6 to 8oz of half and half, salt to taste and a teaspoon of black pepper, then simmer for 5 more minutes.
7. Stir in 2-3 tablespoons of basil and serve. Optional: top with shredded or grated Parmesan cheese.