Creamy Zucchini Onion Soup with a Tomato Base

Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

Confession time… I’m not a huge tomato-based soup fan. I finally decided to try it, and I’m so glad I did. This soup is packed with flavor and laced with a creamy tomato taste. It’s guaranteed to be a huge hit.

SERVES 8–10

• 2 Tbsp olive oil
• 2 large onions, sliced
• 2–3 stalks celery, sliced
• 3–4 small zucchini, peeled and sliced
• 5 cloves garlic
• 1 tsp dried thyme
• 3 bay leaves
• 2 Tbsp kosher salt, divided
• ½ tsp coarsely ground black pepper
• 2 28-oz (790-g) cans Tuscanini Peeled Whole Tomatoes
• 4 cups water
• 1 cup almond milk

Heat the oil in an 8-quart pot and sauté the onions, celery, and zucchini for about 10 minutes on medium heat. Stir in the garlic, thyme, bay leaves, 1 Tbsp salt, and pepper. Cook for 2 more minutes.

Add the tomatoes, water, and 1 Tbsp salt. Stir well, then raise heat to medium-high and bring the soup to a boil. Once the soup is boiling, reduce heat to a low boil and allow the soup to simmer for 30 minutes.