Soups & Stews

Tomato Zucchini Stew


Tomato Zucchini Stew

Course Soup
Cuisine American
Servings 6


  • 3 Tbsp cooking oil
  • 1 large onion diced
  • 2 stalks of celery diced
  • 3 small zucchini shredded
  • 2 lbs tomatoes diced small
  • 1 cup good tomato paste
  • chives for garnish


  • In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
  • Combine tomatoes and tomato paste into mixture.
  • Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
  • Serve hot with a sprinkle of chives on top of each bowl.