Zucchini Corn and Basil Tomato Soup
Equipment
- Large Pot
- Cutting Board
- Knife
- Immersion Blender
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium zucchini, chopped
- 2 cups corn kernels (fresh or frozen)
- 1 can (28 oz) diced tomatoes
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens. Stir in the garlic and cook for 1 minute more.
- Add the zucchini and corn. Cook for 5 minutes, stirring now and then. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
- Cook for 15 minutes until the zucchini is tender. Stir in the basil, salt, and black pepper. Use an immersion blender to partially puree the soup for a thicker texture while leaving some chunks. Taste and adjust seasoning if needed.
Notes
Freeze the soup in individual portions once it has cooled completely. Reheat gently on the stove and add a few fresh basil leaves right before serving to refresh the flavor. If the corn is very sweet, you can reduce the salt slightly.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Immersion Blender
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Immersion Blender