Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 2 medium (400g) zucchinis, diced into ½-inch cubes
  • 1 can (28 oz / 794g) crushed tomatoes
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (15g) fresh basil leaves, torn

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
  2. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Increase heat to medium-high and add the zucchini cubes. Cook, stirring occasionally, for 5-7 minutes until the edges turn mahogany-brown.
  4. Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes.
  5. Remove the pot from heat. Stir in the lemon juice and fresh basil.
  6. Use an immersion blender directly in the pot to blend until the texture is smooth and cohesive.