TOMATO & ZUCCHINI SOUP

By grammadot

Ingredients

• 3 large cans of whole tomatoes
• 1/2 c carrots diced, (I cheat and buy them already julienned then just chop them)
• 1 medium onion diced
• 3 cloves of garlic diced
• 2 cups chicken broth
• black pepper & garlic salt to taste (at least 1 Tablespoon of each, then to taste)
• 15 fresh basil leaves chopped
• 1/2 heaping teaspoon thyme
• 1 heaping Tablespoon parsley
• 2 large zucchinis diced
• 1/2 c fat free half & half, regular half & half or heavy cream

Preparation

Step 1

Saute onion, carrots, basil and spices until softened. Add broth and bring to a simmer. Add canned tomatoes and continue to simmer for 15 to 20 minutes. Use an immersion blender if you have one to blend into soup, if not blend in batches in the blender. Return to pot and continue to simmer. Add diced zucchini, and cream, cook until zucchini is tender.