Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery stalks: 2 medium, chopped
- Garlic: 4 cloves, minced
- Diced tomatoes: 28 ounces, canned
- Vegetable broth: 6 cups
- Zucchini: 1 medium, chopped
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add the garlic and cook for 1 minute more, until fragrant.
- Step 3: Stir in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Step 4: Add the zucchini and simmer for another 10 minutes, or until the zucchini is tender.
- Step 5: Season with salt and pepper to taste. Serve hot.
Notes
- For longer storage, cool the soup completely before refrigerating in an airtight container for up to 3 days or freezing for up to 2 months.
- Reheat leftover soup gently on the stovetop over medium heat, stirring occasionally, until heated through, or microwave in a microwave-safe bowl.
- Serve your incredible soup with a generous dollop of pesto and some crusty Italian bread for dipping.
- To prevent mushy zucchini, add it in the final 10 minutes of cooking, ensuring it retains a pleasant texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American