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Ingredients
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- 2 tablespoons canola oil
- 1 yellow onion, diced
- ¾ pound zucchini, diced
- 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken stock, warmed
- Salt, to taste
- ½ teaspoon red pepper flakes (more or less, to taste)
- 1 tablespoon sugar
- 2 tablespoons fresh basil, minced
- ⅓ cup heavy whipping cream
- ¼ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Heat canola oil in a large pot over medium heat and sauté the diced onion until transparent.
- Add diced zucchini and sauté until slightly softened.
- Incorporate diced tomatoes, tomato paste, sugar, salt, and red pepper flakes, stirring to combine.
- Pour in warmed chicken stock, cover, and let simmer for about 30 minutes.
- Add fresh basil and blend the soup until smooth, leaving some texture if desired.
- Stir in heavy cream and Parmesan cheese, adjust salt, and cook for a few more minutes.
Notes
Choose fresh, seasonal zucchini for the best flavor.
Adjust red pepper flakes according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 6
- Cholesterol: 30