Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 3 medium zucchini, diced into 1/2-inch cubes
  • 28 oz canned crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the chopped onion and sauté for 5–7 minutes until softened and translucent.
  2. Stir in the minced garlic and oregano, cooking for another 60 seconds until the fragrance is released and the garlic is golden.
  3. Add the diced zucchini and stir to coat in the oil. Pour in the crushed tomatoes and vegetable broth.
  4. Stir in the salt, pepper, and cayenne. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Cover and simmer for 15–20 minutes, or until the zucchini is fork-tender.
  6. Remove the pot from heat. Use an immersion blender directly in the pot, blending on high until the soup is completely smooth.