RCI-SP.002.0223.001
Vegetarian-style Zucchini-Tomato Soup
Love Zukes? Try this Zoup. Zowie!
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat olive oil in a large pot over medium heat. Add sliced onion, celery, fennel, and minced garlic, sautéing for 5–6 minutes until softened and fragrant.
6 minutes
2
Add the chopped tomatoes to the pot and stir to combine with the aromatics. Cook for 3–4 minutes until the tomatoes begin to break down slightly.
4 minutes
3
Pour in enough vegetable stock or water to make a light broth, then add the bay leaf, dried dill, and dried basil. Bring the soup to a gentle boil.
5 minutes
4
Reduce heat to a simmer and add the thinly sliced zucchini to the pot. Simmer uncovered for 10–12 minutes until the zucchini is just tender but still holds its shape.
12 minutes
5
Remove and discard the bay leaf, then season the soup generously with salt and pepper to taste.
6
Stir in a splash of sherry and a small drizzle of cream, allowing the soup to heat through for 1–2 minutes without boiling.
2 minutes
7
Ladle the soup into bowls and garnish with a sprig of fresh dill or a few torn basil leaves before serving.