Ingredients

• 2 tbsp canola oil
• 1 yellow onion
• .75 lb zucchini
• 2 cloves garlic
• 28 oz can tomatoes (diced)
• 2 tbsp tomato paste
• 1 cup low sodium chicken stock (warmed)
• salt
• 1/2 tsp red pepper flakes (more or less if you like it spicier or not)
• 1 tbsp sugar
• 2 tbsp fresh basil (minced)
• 1/3 cup heavy whipping cream
• 1/4 cup freshly grated Parmesan cheese
• some more Parmesan cheese for topping each plate

Directions

• 1. Dice onion and zucchini into small cubes and set aside. 
• 2. Preheat a pot over medium heat. Add canola oil to the pot.
• 3. Add diced onions to the pot and saute until transparent.
• 4. Add diced zucchini, mix and saute for a couple of minutes.
• 5. Add the entire content of the canned diced tomatoes. 
• 6. Stir in tomato paste. 
• 7. Add sugar, salt, and red pepper flakes and stir well. 
• 8. Simmer for a few minutes and then add warmed chicken stock.
• 9. Lower heat to medium-low. Stir, cover, and cook for about 30 minutes. Stir once in a while. 
• 10. Add fresh basil and cook for a couple more minutes. 
• 11. Take soup off heat and use an immersion blender to blend it until there is no more chunks. (Or you can leave a few little chunks if that's your preference.)
• 12. Place the pot back on the stove, still on medium-low, and stir in heavy cream and freshly grated Parmesan cheese. Taste to see if you need to add more salt.
• 13. Cook for just a couple more minutes. Take off heat and serve.

Nutrition

Photos