Zucchini Soup Provencal

Servings Prep Time
6 people 20 minutes
Cook Time
4 hours
Servings Prep Time
6 people 20 minutes
Cook Time
4 hours
Zucchini Soup Provencal
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
4 hours
Servings Prep Time
6 people 20 minutes
Cook Time
4 hours
Ingredients
Servings: people
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe 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