Here’s a simple recipe I made this season using a quart of my canned tomatoes. I added some sauteed zucchni as an experiment and it turned out great! A touch of cream or milk can also be added if you’d like.
Total prep time less than 30 minutes. Makes about 6-8 one cup servings.
- 2 tbsp olive oil or butter
- 1 large onion, coarse chopped
- 1 carrot, peeled and diced
- 2 small to medium zucchnis, one green, one yellow if possible, diced
- salt and pepper to taste
- 1 quart canned tomatoes, including juice
- 1/2 tsp dried thyme
- 1/2 tsp dried hasil
- 1 1/2 – 2 cups vegetable stock, preferably warm
- 1 tbsp heavy cream or whole milk (optional)
- minced basil for garish
1. Place the oil or butter in a large saucepan or dutch over medium heat. Add the onion and carrot, stirring to soften, about 5-7 minutes.
2. In a separate saucepan or skillet, add the zucchini with some butter or oil to keep from sticking.
3. Add salt and pepper to the carrot & onion mixture (I start with a dash of salt and 1/4 tsp of pepper to start).
4. Add the tomatoes, thyme, and basil cooking until the tomatoes break up, about 10 minutes.
5. Add the stock to the tomato mixture.
6. Using either an immersion blender or a regular blender, puree the tomato and stock mixture, adding back to larger pot when done.
7. Take half the zucchini and do a coarse blending such that chunks are still visible, also adding to the larger pot when done.
8. Add the unpureed zucchini to the large pot.
9. Add cream or milk and seasonings to taste at this stage is desired. Garnish with minced basil if available. IMPORTANT: Only add cream or milk to that soup which you are going to eat now. Do not
* Note on Freezing: This soup freezes very well but don’t add the cream or milk before freezing. It might curdle. Add it when you heat it up and are ready to serve.
About The Author: John Gavin
More posts by John Gavin