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Masala Roasted Tomato and Zucchini Soup

  • 40 min
  • Easy
  • 10
  • Butter, unsalted -- 2 oz
  • Garlic, crushed -- 2 Tbsp
  • Onions, white, 1/2-inch dice -- 3/4 cup
  • Zucchini, cut into 1/4-inch slices -- 10 oz
  • Tomatoes, chopped -- 12 oz
  • Minor's Masala Curry Flavor Concentrate -- 2 oz
  • Vegetable broth -- 1 1/2 qt
  • Basil leaves -- 8 ea
Preparation
1
In a stock pot over medium flame, add butter. Once the butter has melted, add garlic and onions and sweat until fragrant.
2
Add zucchini and continue to cook for 3 minutes.
3
Add tomatoes and cook until they begin to stew, about 3 minutes.
4
Add Masala Concentrate, vegetable broth and basil leaves. Simmer to meld flavors.
5
Season to taste with salt and pepper.
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