2 tsp. olive oil 1 c. (4oz.) diced zucchini (1/2 in.) 1 c. (4oz.) diced yellow squash (1/2 in.) 1 c. California Ripe Olives, quartered 1 c. (4oz.) chopped yellow onion 1 Tbsp. tomato paste 1 tsp. minced garlic 1 (28 oz.) can diced tomatoes in juice 1 c. reduced sodium chicken broth 1/2 c. shredded basil 1/2 tsp. Kosher salt 1/8 tsp. ground black pepper 1/4 c. heavy cream 4 slices French bread baguette 1/4 c. shredded swiss cheese
What to do:
1. In a medium sauté pan heat 1 tsp. of olive oil over medium heat. Add zucchini and yellow squash and cook for 3-5 min. until tender, but not browned. Stir in California Ripe Olives and set aside. 2. Heat remaining olive oil in a medium saucepot over medium heat. Add onions and cook for 4-5 min. until tender. Stir in tomato paste and garlic and cook for 1 more min. 3. Pour in tomatoes, chicken stock, 1/3 c. of basil, salt and pepper and bring to a boil. Turn down to simmer and cook for 20-25 min., stirring occasionally. 4. Stir in cream and remove from heat. Allow to cool slightly, transfer to a food processor and puree until smooth. 5. Return to saucepot, mix in vegetables and set over a low burner until heated through. Place baguette slices on a parchment lined baking sheet. Top with cheese. Cook under a broiler for 1-2 min. until cheese is melted. 6. Ladle soup into serving bowls. Top with a melted cheese croutons and garnish with remaining basil.
