Zucchini and Tomato Soup


  • 4-6 cloves of garlic
  • 1 Vidalia onion
  • 1/3 cup of olive oil
  • 2-3 larger zucchini
  • 6 cups of crushed tomatoes approx. (2 28 oz. cans)
  • 2 cups of diced tomatoes
  • 6-8 oz half and half
  • 2-3 tablespoons of basil
  • salt and pepper.


  1. Sauté the garlic (more the merrier) and onion in 1/3 cup of olive oil in a pot over medium heat… Stir often to prevent burning.
  2. Peel and chop zucchini into small cubes 4-5 cups (add more if you want).
  3. Once garlic and onions are brown, add zucchini and let it cook for about 10 more minutes until zucchini softens ( stir often to prevent burning).
  4. Add 6 cups of CRUSHED tomatoes to the pot and 2 cups of DICED tomatoes.
  5. Simmer for 30 minutes
  6. Add 6 to 8oz of half and half, salt to taste and a teaspoon of black pepper, then simmer for 5 more minutes.
  7. Stir in 2-3 tablespoons of basil and serve. Optional: top with shredded or grated Parmesan cheese.