Yield: 8 servings
From Lorie Cole. Every time I serve this soup, someone asks me for the recipe! This soup freezes well, and can be held on low temp or in a slow cooker on low pretty much indefinitely.
1 c | diced onion | 2 cups each | chopped carrot and chopped seeded tomato (canned is fine) |
8 packets | instant chicken broth and seasoning mix | 4 tsp. | chopped fresh parlsey |
8 cloves | garlic, minced (I use the jar kind) | 1 tsp | dried basil leaves |
6 cups | shredded zucchini | 1/2 tsp. | pepper |
- In a 4-6 quart saucepan, combine onion, broth mix, and garlic. Cook at medium temperature, stirring often, until onion is transparent.
- Add remaining ingredients and stir to combine. Cover and cook over low heat, stirring occasionally, for about 10 minutes.
- Add 8 cups water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
- Using a slotted spoon, remove about 2 cups vegetables from saucepan and set aside. In a blender or food processor, in several batches, puree remaining soup. Return pureed mixture to saucepan, add reserved vegetables, and heat.