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Ingredients ¼ cup diced onion 2 packets instant chicken broth and seasoning mix 2 cloves garlic, minced 1 ½ cups thinly sliced zucchini ½ cup each thinly sliced carrot and chopped seeded tomato 1 teaspoon chopped fresh parsley ¼ teaspoon basil leaves 1/8 teaspoon pepper |
Directions
In 1 ½ quart nonstick saucepan combine onion, broth mix, and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes. Add 2 cups water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about ½ cup vegetables from saucepan and set aside. In blender container, in 2 batches, puree remaining soup; return pureed mixture to saucepan, add reserved vegetables and heat.