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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