Spicy Zucchini Tomato Soup

This vegetarian soup combines many fresh vegetables and broth for a warm home-cooked taste. A little spice added with cayenne and red pepper flakes.

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Ingredients:

• 8 cups vegetable broth
• 3 zucchini, washed and thinly sliced
• 2 cans (8 ounces each) tomato sauce
• 2 Tablespoons sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 1 Tablespoon cayenne pepper sauce
• 1 cup freshly grated parmesan cheese

Method

In 8 quart stockpot, cook vegetable broth over medium high heat and bring to a boil. Reduce heat to medium and stir in zucchini, tomato sauce, sugar, Italian seasoning, garlic powder, and black pepper. Cover and continue cooking for 10 minutes. Then stir in red pepper flakes and pepper sauce and cover again. Reduce heat to medium low and cook an additional 10 minutes. Remove from heat and serve garnished with freshly grated parmesan cheese.

Notes: For vegetable broth, I generally used dry powdered bouillon from the jar. I always keep a jar in the refrigerator because it is a convenient base to many recipes. I also find the dry powder base more seasoned and flavorful than packaged liquid broth. Additionally, it dissolves in water much better than using cubes. So, I just follow the directions on the vegetable broth container as to how many tablespoons of broth to use equal to the amount of cups of water I am using. This soup is fantastic any time of year and can be served as its own entree, served with crostini or hot artisan bread, or even with a small bowl of buttered pasta.

Number of servings: 6

Submitted By: sprout678
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