Tomato Basil Soup with Zucchini, Red Bell Peppers and Oregano Recipe
Light and flavorful Tomato Basil Soup with zucchini and red bell peppers, perfect for cooler autumn evenings. Enjoy the pure enjoyment of simple ingredients.
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Ingredients
- 8 cups vegetable stock
- 1 14.5 oz. can diced tomatoes, with juices
- 1/2 of one medium onion, chopped
- 4 cloves garlic, minced
- 1/8 cup port wine
- 1 zucchini, quartered and cut into 1/2 inch thick wedges
- 2 red bell peppers, cut in 1/2-inch strips
- 1/2 cup chopped fresh basil (or 3 tbsp dried basil)
- 1/4 cup chopped fresh oregano
- Salt
- pepper
- Crusty bread or rolls to sop up juices with
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