Ingredients
- 2 tablespoons oil
- 2 to 3 cups chopped zucchini
- 2 cups chopped carrots
- 1 yellow onion, chopped
- 4 garlic cloves (fine minced)
- 2 teaspoons paprika (smoked, or chili powder)
- 1/4 teaspoon cayenne (or 1/4 tsp ground red pepper)
- 1 cup whole kernel corn
- 1 can fire-roasted (14.5 ounce) diced tomatoes (undrained)
- 2 cups tomato sauce
- 3 cups water (or chicken broth, I use half of each)
- 1/3 cup grated Parmesan cheese (more to serve at the table)
- Salt
- Ground pepper
- Cooked rice or pasta (optional)
How to Make
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Step 1: Heat oil in large saucepan or Dutch oven over medium-high heat. Add zucchini, carrots and onion; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook 1-2 minutes.
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Step 2: Add paprika and cayenne or red pepper; cook 1 minute more or until fragrant, stirring constantly. Add corn, undrained tomatoes, tomato sauce and water or broth; bring to a boil. Mix in 1/3 cup Parmesan cheese. Add salt and pepper. Reduce heat to medium-low; cover and simmer 20-30 minutes for flavors to blend.
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Step 3: If using, mix in cooked rice or pasta.
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Step 4: Ladle soup into bowls; sprinkle with more Parmesan cheese.
We hope you enjoy this recipe!
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