Roasted Pepper Zucchini Soup

  Very low cal and low carb and very yummy!

Ingredients

• 2 Small Jars of Roasted Peppers
• 3 Tbs Olive Oil
• 1 to 1 1/4 pounds small zucchini, very thinly sliced into discs
• 1 medium red onion, peeled and thinly sliced into rings
• 5 to 6 baby Yukon gold potatoes, very thinly sliced into discs (like potato chips)
• 4 cloves garlic, thinly sliced
• Salt and freshly ground black pepper
• 2 Tbs finely chopped thyme
• 2 Tbs finely chopped basil
• 2 Tbs finely chopped oregano
•  1 (28-ounce) can fire-roasted crushed tomatoes, stewed tomatoes or chunky-style crushed tomatoes
• 2 to 3 cups chicken or vegetable stock

Directions

Heat 3 tablespoons extra-virgin olive oil in a your pot. When the oil ripples, add the zucchini,onions, potatoes, garlic, and herbs and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.  Not a slow cooking soup because you don't want the zucchini to become mushy :O

ENJOY!!

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