Masala Roasted Tomato and Zucchini Soup

Turn ever-popular tomato-basil soup into a signature with the addition of distinctive Indian flavors, plus thin-sliced zucchini.
  • 0:40 TIME
  • 10 Portions



Butter, unsalted

2 oz

Garlic, crushed

2 Tbsp

Onions, white, 1/2-inch diced

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 qts

Basil leaves

8 ea



  1. In a stockpot 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.