1/2 a large onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 bay leaf
2 medium zucchinis, chopped
3 large tomatoes, skins removed*, chopped
3 cups chicken or vegetable broth
3 tablespoons tomato paste
1-2 tablespoons heavy cream or coconut milk
Salt and pepper to taste
- Heat the oil or butter in a large soup pot over medium heat. Add the onion, celery, and garlic, season with salt, and sauté until softened, about 6 minutes. Add the bay leaf, zucchini, tomatoes, broth, and tomato paste.
- Bring to a boil, reduce heat, and simmer for 15-20 minutes until zucchini is tender. Remove from heat and blend using a stick blender until smooth. Stir in the cream. Add salt and pepper to taste.
*To skin the tomatoes, bring a pot of water to a boil and have a bowl of cold water ready. Score the tomatoes with a serrated knife on both ends and drop into the boiling water. Boil for 30 seconds, then scoop out and add to the bowl of cold water. Slip the skins off and chop for the soup.