Masala Roasted Tomato and Zucchini Soup
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Butter, unsalted -- 2 oz
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Garlic, crushed -- 2 Tbsp
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Onions, white, 1/2-inch dice -- 3/4 cup
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Zucchini, cut into 1/4-inch slices -- 10 oz
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Tomatoes, chopped -- 12 oz
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Minor's Masala Curry Flavor Concentrate -- 2 oz
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Vegetable broth -- 1 1/2 qt
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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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