Tomato Zucchini Soup (Print Version)

# Ingredients:

01 - 2 tablespoons canola oil.
02 - 1 yellow onion.
03 - ¾ pound zucchini.
04 - 28 ounces diced tomatoes.
05 - 2 tablespoons tomato paste.
06 - 1 cup chicken stock.
07 - ½ teaspoon red pepper flakes.
08 - 1 tablespoon sugar.
09 - 2 tablespoons fresh basil.
10 - ⅓ cup heavy cream.
11 - ¼ cup Parmesan cheese.

# Instructions:

01 - Dice onion and zucchini into small cubes.
02 - Cook onions until transparent, add zucchini.
03 - Add tomatoes, paste, seasonings, stock. Cook covered 30 minutes.
04 - Add basil, blend until smooth. Stir in cream and cheese.

# Notes:

01 - Can add extra vegetables.
02 - Keeps 3-4 days refrigerated.
03 - Best reheated on stovetop.

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