Tis the season for armfuls of zucchini, and this is a delicious way to put them to good use.
Zucchini Tomato Soup
8 cups zucchini, chopped
2 large onions chopped
5 large tomatoes chopped
1 tsp sugar
8 cups chicken stock
4-5 cloves garlic passed through garlic press
3 Tbsp olive oil
1 Tbsp coarse salt
½ cup chopped basil, ¼ cup chopped oregano, ¼ chopped parsley, OR 1 tsp of each in dried form
150 ml tomato paste
black pepper and nutmeg to taste
Sauté chopped onion in some oil then add the zucchini. When softened a bit, add garlic and chopped tomatoes. Add the seasonings and chicken stock. Simmer 15-20 minutes. Puree with an immersion blender.
This makes quite a lot and freezes very well.
Everyday Cheer 
This looks delicious and it uses eight entire cups of chopped zucchini! Hallelujah! My boyfriend gets a CSA box and has been bringing giant zucchini to me lately. Now I’ll know just what to do with the next batch 🙂
LikeLike
I know what you mean! Lots of recipes only use a cup or two.
I have made the soup using both fresh and dried herbs. I think the dried ones impart more flavour, so that is my preference.
LikeLike
Thank you for the tip. The box usually includes some fresh basil and parsley. This is a great recipe to use up a lot of the box. If we don’t deal with the produce immediately, everything wilts and shrivels pretty quickly!
LikeLike
Happy soup-making!
LikeLike
Thank you! Have a nice weekend 🙂
LikeLike