Servings: 4
Prep Time: 15 Min.
Cook Time: 40 Min.

+ 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

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.