Creamy Tomato Soup with Zucchini

Creamy Tomato Soup with Zucchini
Photo by Scott Phillips


  • Kosher salt
  • 1-½ cups homemade or low-salt chicken broth
  • 3 medium zucchini (about 1-½ lb.), cut into medium dice
  • 6 Tbs. unsalted butter
  • ½ cup fresh basil leaves, chopped, for garnish
  • Three 15-oz. cans whole peeled tomatoes, drained
  • 1 cup heavy cream
  • + 3 more ingredients
    • ½ cup dry white wine
    • 1 cup chopped yellow onion
    • 2 cloves garlic, minced

Melt 4 Tbs. of the butter in a large stockpot over medium-high heat. Add the zucchini and 1 tsp. salt and cook, stirring occasionally, until the zucchini is crisp-tender but not browned, about 5 minutes. Add the garlic and cook for 1 minute. Using a slotted spoon, transfer the zucchini mixture to...

View full recipe at Fine Cooking


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