- 1 tablespoon extra-virgin olive oil
- 2 small bay leaves
- 2 garlic cloves
- 1 brown onion, chopped
- 3 large tomatoes, chopped
- 1 large zucchini, chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 250 ml vegetable stock
- Sea salt flakes and black pepper, to taste
- Extra virgin olive oil, balsamic vinegar, crusty bread – to serve
- Sauté bay leaves, garlic cloves and onion in the olive oil in a large heavy-bottomed saucepan on medium heat.
- When the onion start browning and turn soft, add the tomato, zucchini, thyme and oregano. Toss and cook on medium for 3-4 minutes until veggies start to gloss over.
- Add vegetable stock. Mix well. Cover and simmer on medium-low for approximately 20 minutes. Remove from heat. Using a stick blender (or heat-proof jug blender), purée the soup until smooth.
- Return to the saucepan. Season with salt and pepper. Add more stock if too thick. Gently heat for a few minutes until warmed throughout. Serve hot with a drizzle of extra virgin olive oil, balsamic vinegar and crusty bread on the side.
- Soup can be cooled completely and frozen in freezer safe containers for 2-3 weeks. Cooled soup will keep well in a glass jar/container in the fridge for up to 3 days.