For a big bowl (1 or 2 servings)
Cut all your vegetables in chunks.
Heat the oil and cook the onion for 10 minutes on medium heat.
Add the garlic and cook for another 2 minutes.
Add the broth, the zucchini, the tomato and bay leaf. Cover and let it simmer on low heat for 25 minutes. Add the cherry tomatoes and basil leaves. Cover again for another 5-10 minutes until the cherry tomatoes are tender.
Add parsley, hot pepper, salt and pepper. Remove cover and raise the heat to medium. Stir and let it become thicker.You can even add your favourite spices like cumin for a stronger taste or add tomato paste for a thicker result.
Serve as I did with baked garlic buttered bread with mozzarella for an ultimate experience.