Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 3 medium (600g) zucchini, diced into 1/2-inch cubes
  • 28 oz (800g) canned crushed tomatoes
  • 4 cups (950ml) low-sodium vegetable broth
  • 1/4 cup (15g) fresh basil leaves, packed
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper

Instructions:

  1. Heat olive oil over medium-high heat. Add onions and sauté for 4–5 minutes until translucent. Stir in the garlic and cook for 60 seconds until the aroma is pungent and nutty.
  2. Toss in the diced zucchini and let them sit for 2 minutes to develop a golden-brown sear. Stir in the crushed tomatoes and vegetable broth, then season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 10–12 minutes until the zucchini is fork-tender.
  3. Remove the pot from heat. Stir in the fresh basil and lemon juice. Use an immersion blender to process the soup until completely smooth.