Tomato Zucchini Soup
2 tbsp. cooking oil
2 cups sliced onion
4 cups chicken stock
8 cups cubed zucchini
5 large tomatoes, peeled, cut in chunks
1 tbsp. fresh parsley, chopped
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. dill weed
1/2 cup diced celery
1 tsp. sugar
1/2 tsp. salt
Saute onion in oil until soft and clear.
Add remaining ingredients. Bring to boil. Cover and simmer for 20 minutes. Adjust seasoning if desired. Yield: 10 cups
To peel tomatoes, immerse in boiling water for 1 minute, cool in cold water and peel. If using fresh herbs you will want to increase the quantity. I also used my immersion blender once the vegetables were tender to make a smoother soup.
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