Elizabeth Minchilli Zucchini Tomato Soup

Prep 20 mins

Cook 1 hour

Total 1 hour, 20 mins

Yield 4

Ingredients

1/3 cup extra virgin olive oil
1 large white or yellow onion, sliced
1 tsp salt
pinch red pepper flakes (optional)
3 cloves garlic, chopped
1 pound / 1/2 kilo of zucchini , chopped
1 pound / 1/2 kilo of very ripe tomatoes , chopped
4 cups / 1 liter water

Instructions

Pour the olive oil in a large pot, and add the onions and salt. Cook over medium heat until the onions are softened, about 5 to 8 minutes. Add the garlic and red pepper flakes if using, and cook another minute.
Add the zucchini and tomatoes, and stir. Add the water, str and bring to a simmer. Partly cover and cook for about 45 minutes to an hour. You want the zucchini to be falling apart. Taste and adjust for salt.
Serve hot or at room temperature. If freezing, let cool off then freeze.

Notes

If you'd like to add pasta to make it more hearty, just add an extra two cups of water, bring to a boil, and a handful of pasta. Cook until the pasta is done. Don't do this part ahead of time, or else the pasta will absorb all the broth.

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/08/zucchini-tomato-soup/