Tomato Zucchini Soup
- 3 tablespoons olive oil
- about 1 cup diced carrots
- about 1 cup diced celery
- about 4 cups diced zucchini (skin on)
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 3 tablespoons fresh thyme leaves, rubbed off the stems
- 2 bay leaves
- salt and red pepper flakes
- about 4 cups (2 28-ounce cans) crushed Italian tomatoes
- 2 cups chicken (or vegetable) broth
- 2 cups water
- 2 cups whole milk
- This recipe is gluten-free
- Produce
- Bay leaves (2)
- Carrots (1 cup)
- Celery (1 cup)
- Garlic (5 cloves)
- Italian tomatoes (4 cups)
- Thyme, fresh leaves (3 tablespoons)
- Yellow onion, large (1)
- Zucchini, skin on (4 cups)
- Meat
- Chicken (2 cups)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Salt and red pepper flakes (1)
- Drinks
- Water (2 cups)
- Dairy
- Whole milk (2 cups)
Preparation
Read recipe preparation on joythebaker.com
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Recipe Stats
Published August 13, 2012 (6 months ago).
110 people saved this recipe.
