Ingredients

The following ingredients have 4 Servings
  • 2 lbs fresh tomatoes (cored and coarsely chopped)
  • 3 tbsp olive oil (divided)
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 4 cloves garlic (minced)
  • 12 ounces zucchini, chopped ((about 1 medium))
  • 4 cups chicken broth (low sodium)
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup heavy whipping cream
  • 2 ounces freshly grated Parmesan

Instruction

  • Preheat the oven to 400ºF and spread the tomatoes in a single layer in a large glass or ceramic baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with salt and pepper. Bake 30 minutes, until tomatoes have caramelized.
  • In a large saucepan, heat the remaining 2 tablespoons of oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Then add the zucchini and sauté 2 minutes.
  • Stir in the tomatoes and any accumulated juices from the baking dish. Add the chicken broth and bring to a simmer. Reduce the heat and simmer 10 minutes, until the zucchini is tender.
  • Add the basil leaves and let wilt. Then transfer to a large blender or food processor, or use an immersion blender, and blend until smooth. You may need to work in batches if using a blender.
  • Return to the pot and stir in the whipping cream and Parmesan until the cheese is melted. Taste and adjust seasonings as desired.