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Home Low Carb Quick, Stovetop Dinner

Green Summer Soup Recipe

Ingredients

How to make it

  • In large saucepan, sauté the chopped onion in oil over medium heat for 10 minutes or until golden.
  • Add the chopped tomatoes and stirring for 5 minute or until soft.
  • Add zucchini and stock to saucepan.
  • Boil, then cover and simmer for 15-20 minutes or until the squash is tender.
  • Stir in 1/2 basil.
  • Remove and puree in blender or food processor until smooth.
  • Serve warm or cold, garnished with remaining basil and thin, round slices of tomato floated on top.

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The Cook

dmiller64116 Kansas City, MO

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