Dice the onion and place in a pan with the butter or coconut oil over medium heat.
Add zucchini. Sautee onion and zucchini until the onion is translucent.
Add minced garlic (or add garlic powder).
Add the tomatoes, broth, and kombu. Bring to a boil then turn down to medium-low heat to simmer for 20 minutes.
Turn down the heat to low.
Mince the basil (if using fresh) and add to pan.
Optional but Recommended: Using a metal immersion blender, carefully blend in the pot until smooth. or blend in blender in small batches.
Garnish with chopped basil or green onions (optional) and serve.
Note: This Tomato Basil soup is made healthier than the traditional recipes that call for 2 cups or more of heavy cream. This soup is still creamy due to the added zucchini with just a splash of cream to give it that velvety richness, but if you’re dairy-free leave the cream and butter out. It’s still delicious either way!
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