Less Noise, More Green: Roasted Tomato and Zucchini Soup

Thursday, September 4, 2014

Roasted Tomato and Zucchini Soup

Roasted Tomato and Zucchini Soup, recipes
What do we all have too much of right now? Tomatoes and zucchini!  In my garden, while the tomatoes are in top gear, the zucchini are on their last legs. I must admit I'm ready. It has been a challenging couple of months trying to staying ahead of the never ending supply of squash. At the same time, I am grateful for the full freezer and pantry. Fall crops are not far off and there is still plenty to harvest and enjoy coming from the summer garden. The change in ingredients, however, is very much anticipated!

Here is a recipe for Roasted Tomato and Zucchini Soup, which I wrote for this month's URI Master Gardener Produce Donation Project Newsletter.

Roasted Tomato and Zucchini Soup

This soup is an easy way to use up a lot of end of summer veggies. It freezes well so feel free to double ( or triple) the recipe.

3lbs tomatoes, roughly chopped  (no need to remove the skins)
2.5 lbs zucchini, roughly chopped
1 onion, chopped
3 whole garlic cloves, peeled
1/4 cup Extra Virgin Olive Oil
3 cups warm chicken broth
1/2 tsp. sugar
salt and pepper to taste
1/2 cup chopped fresh basil

Turn the oven on to 375 degrees F.

Toss the tomatoes, zucchini, onion and garlic in a bowl with enough olive oil to coat and season with salt and pepper. Pour into a 13x9" baking dish and place in the oven.Cook for one to one and a half hours until the vegetables are soft and the tomatoes have released their juices.

Transfer the mixture to a large soup pot. Add the warm chicken broth and using a submersion stick blender, puree until completely smooth.

Put the pot on the stove on low heat. Add the sugar and adjust the seasoning ( I added a lot more black pepper). When warmed through, add the basil and serve with garnishes of your choice.

Makes 10-11 cups.

See you in the garden,


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  1. This sounds really good, & I plan to try it soon. For zucchini, I grate most of the extra ones & freeze in 2 c. batches. This is just right making zucchini bread the Holiday gifts. I enjoy your blog- photos & recipes are great. Thanks. Mary Ann

    1. Hi Mary Ann, I just finished making a double batch of zucchini bread for the freezer. I agree that grating and freezing zucchini is a great way to preserve it for later. After I defrost it and let it drain,I find grated zucchini works well in egg dishes as well as baked goods. Hope you like the soup as much as we do! Thank you commenting.