Zucchini Soup Provencal

Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Main Dish, Side Dish, Soup
Cuisine Dairy-Free, Family Friendly, Gluten-Free, Low Calorie, Paleo Friendly, Slow Cooker, Vegan, Vegetarian
Servings 6 people

Ingredients
  

  • 1 tsp olive oil
  • 2 shallots diced
  • 1 clove garlic crushed
  • 2 carrots peeled & thinly sliced
  • 4 zucchini peeled & diced
  • .5 tsp sea salt
  • .25 tsp black pepper
  • 4 plum tomatoes diced
  • .25 cup tomato paste
  • 1 tbsp Herbes de Provence
  • 3 cups chicken or vegetable broth
  • 1 tbsp olive oil

Instructions
 

  • In a large, heavy skillet, heat olive oil over medium heat. Add the shallots, garlic, carrots and zucchini, and sauté for 2 to 3 minutes, stirring frequently. Season with the salt and pepper and transfer to a slow cooker. Stir in the diced tomatoes with any juices.
  • In a medium bowl, whisk together the tomato paste, herbes de Provence, and broth just until blended. Pour over vegetables in the slow cooker, cover, and cook on low heat for 4 hours.
  • Transfer soup to a heatproof dish and allow it to cool for 10 minutes. Pour into a blender or food processor and blend the soup (in batches, if necessary) until smooth. Soup can be reheated in microwave if it becomes too cool.

Notes

Nutrition Information (per serving)
Calories: 104
Fat: 4.2 g
Sodium: 586 g
Carbohydrates: 13.3 g
Fiber: 3.3 g
Protein: 5.7 g