I made this the other day in an attempt to replicate the soup I love from Devon and Blakely, which I can't eat now that I don't work in Manhattan anymore. It's not the same -- it's sweeter -- but I think it's delicious and probably better for you anyway. It's also really easy to make.
Ingredients:
1 zucchini
1 yellow squash
3-5 carrots
Olive oil
1 yellow onion
3 cloves garlic
2 28-oz cans of fire roasted whole peeled tomatoes
1 15-oz can of diced tomatoes
1 15-oz can of chicken broth (or a similar amount of home made)
1-2 bay leaves
Salt
Oregano (optional)
Basil (optional)
Chop the zucchini, squash and carrots into bite-sized pieces and set aside.
Chop the onion into 1/2 inch pieces and mash the garlic. Saute the onions for a few minutes until translucent, then add the garlic and cook for another 1-2 min.
Add all the tomatoes, the chopped vegetables, the chicken broth and the bay leaves. Simmer until the vegetables are tender. Season to taste (you will definitely need salt to cut the sweetness a bit).
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