Zucchini Tomato Soup

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium zucchinis, chopped
• 4 medium tomatoes, chopped
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes.
3. Add zucchini and tomatoes and cook until vegetables are tender, about 10-15 minutes.
4. Add vegetable broth, thyme, and oregano. Bring to a simmer.
5. Simmer for 10-15 minutes.
6. Puree the soup in a blender until smooth (or use an immersion blender directly in the pot).
7. Season with salt and pepper to taste.
8. Serve hot with crusty bread or croutons.

Verdict:

This zucchini tomato soup is a flavorful and comforting dish, perfect for fall and winter months. The combination of zucchini and tomatoes creates a refreshing and tasty base, while the spices add an extra layer of complexity. The soup is easy to make and can be served as a light lunch or as a starter for a dinner party.

Serving Suggestions:

• Serve with crusty bread or croutons.
• Garnish with fresh herbs (such as parsley or basil), a dollop of sour cream, or grated Parmesan cheese.
• Pair with a side salad or grilled cheese sandwich for a more substantial meal.