Tomato Zucchini Bisque

Sastojci

Roast early girl tomatoes with garlic cloves, olive oil, salt, pepper, and thyme sprigs

Cut zucchini into rounds and marinate overnight in garlic puree, olive oil, toasted fennel seeds, and salt and pepper

Use veggie stock

Simmer onion, tomato, and zucchini 20 mins, then puree

*Color will be dark gold/mustard