Tomato Veggie and Basil Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love tomato basil soup but added the zucchini and yellow squash to make it a little more hearty. It is great without the zucchini and squash too. You can also leave out the red pepper and olive oil if you prefer. This is great with grated parmesaen cheese on top and a piece of garlic bread on the side. Ingredients:
32 ounces no-salt-added diced tomatoes, undrained |
32 ounces low sodium chicken broth |
2 small zucchini, diced |
2 small yellow squash, diced |
4 tablespoons fresh basil, chopped |
1 teaspoon dried basil, crumbled |
1 teaspoon sugar |
1 -2 teaspoon onion flakes |
1/2 teaspoon garlic powder |
2 teaspoons worcestershire sauce |
1/4 teaspoon crushed red pepper flakes |
1 dash paprika |
1/4-1/2 cup parsley, snipped |
1 teaspoon olive oil |
Directions:
1. In a medium saucepan, combine everything but the parsley and olive oil; bring to to a boil, covered over high heat.
2. Reduce heat and simmer, uncovered for 20 minutes.
3. Stir in parsley and olive oil and simmer an additional 5 minutes.
4. Serve.
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