Zucchini Tomato Soup (Printable Version)

# What You’ll Need:

01 - 2 tablespoons veggie oil.
02 - 1 regular onion.
03 - ¾ pound sliced zucchini.
04 - 28 ounces chopped tomatoes.
05 - 2 tablespoons tomato concentrate.
06 - 1 cup chicken broth.
07 - ½ teaspoon chili flakes.
08 - 1 tablespoon white sugar.
09 - 2 tablespoons chopped basil.
10 - ⅓ cup whipping cream.
11 - ¼ cup grated Parmesan.

# Steps To Make It:

01 - Chop the onion and zucchini into tiny chunks.
02 - Fry onions till clear, then toss in zucchini.
03 - Mix in tomatoes, concentrate, spices, broth. Let it bubble with lid on for 30 minutes.
04 - Throw in basil, whizz until creamy. Mix cream and cheese through.

# Extra Notes:

01 - Feel free to throw in other veggies.
02 - Stays good in the fridge for 3-4 days.
03 - Warms up best in a pot on the stove.

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