Mediterranean Tomato Soup

• 1-2 Tbs olive oil
• 1 chicken breast, cubed
• 1/2 small white onion, rough chopped
• 1 celery stalk, rough chopped
• 1 garlic clove
• 1 can tomato paste
• 2 cans diced tomatoes
• chicken stock to thin
• 1/2 zucchini, sliced in half and sliced thin
• 1/2 yellow squash, sliced in half and sliced thin
• 1 portobello mushroom fine diced
• To Taste salt, pepper, sugar, chili powder, dried or fresh herbs

1. 1. In one tablespoon of olive oil, brown the diced chicken pieces in large soup pot. Add zucchini, squash, and mushroom and saute until soft. Remove from pot.
2. 2. Add more olive oil if necessary. Saute onion, celery and garlic until translucent. Add tomato paste and diced tomatoes, bring to simmer.
3. 3. Puree the tomato mixture with hand blender until smooth, adding chicken stock if necessary to thin.
4. 4. Add chicken, zucchini, squash, and mushroom and bring to a boil.
5. 5. Season and cool. This soup is great when served with Country Cornbread.

olive oil, chicken, white onion, celery stalk, garlic, tomato paste, tomatoes, chicken, zucchini, yellow squash, portobello mushroom, salt

Taken from www.epicurious.com/recipes/member/views/mediterranean-tomato-soup-50004276 (may not work)