Tuscan Tomato Soup

Scott is quite a fan of Tomato Basil Soup, but all the cream doesn't agree with healthy eating habits. So, I found this recipe in "The Sonoma Diet Cookbook". It goes over well with the entire family!

1 Tbsp. extra-virgin olive oil
3 lbs. fresh tomatoes, cored an coarsely chopped, or three 14.5 oz. cans diced tomatoes, undrained
12 cloves garlic, minced (2 Tbsp. minced)
1/4 to 1/2 tsp. crushed red pepper
2 14 oz. cans chicken broth
1 Tbsp. extra-virgin olive oil
4 c. chopped zucchini and/or yellow summer squash
2 Tbsp. chopped fresh oregano
2 Tbsp. chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper
1 oz. Parmesan cheese, shaved

In a 4-qt. Dutch oven heat 1 tablespoon live oil over medium heat. Reserve 1 cup of the chopped fresh tomatoes or, if using canned tomatoes, reserve 1 can tomatoes. Add remaining fresh tomatoes or undrained canned tomatoes, the garlic, and crushed red pepper to hot oil in Dutch oven. Bring to boiling; reduce heat. Cover and cook for 15 to 20 minutes or until tomatoes are very tender, stirring occasionally. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Cool slightly.

Transfer half of the tomato and broth mixture to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining half of the mixture. Return all to Dutch oven. If using canned tomatoes, drain the reserved can. Add reserved fresh or canned tomatoes, the cooked zucchini, the oregano, and parsley to pureed mixture. Season to taste with kosher salt and pepper. Heat through. Garnish with cheese.

*I use the canned tomatoes and usually substitute basil for the oregano.