Joy the Baker

Tomato Zucchini Soup

by 113 Comments

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Soup in August.  I know this is weird.

Soup is my de-stresser.

Ok… to be fair pancakes (especially the chocolate chip variety) are also my de-stresser.  I find cheeseburgers to be a wonderful distraction.  Peanut Butter Cookies rock my de-stressed world.  But… focus, Joy!  Soup is my de-stresser.  It’s the chopping and stirring, chopping and stirring.

I made a big batch of soup late last week.  I felt like I needed to stand in front of a pot, stir chunky vegetables around, and let my mind deflate and wander.  The result:  delicious soup that’s warm and hearty here in the dog days of summer.  Should you want a more summer-y experience, might I suggest stirring a bowl of ice cream with a spoon until it reaches near soup consistency…. then scarfing it down like a maniac.  That’s also totally therapeutic.

I needed to stand and stir.  I didn’t need to stand over my chopped and simmering with a camera.  Let’s just let this be what it is.  It’s Monday and…  dangit, today we are who we are.

tomato zucchini soup

I find that many good things come out of a wander.  A wander down the beach for eye candy, ocean spray, and inspiration.  A wander through the grocery to discover things like coconut vinegar and on-sale peanut butter.  A wander through my laundry to find a hidden five dollar bill.  I love a wander.

In this case, I was wandering through the Clinton St. Bakery Cookbook and stumbled upon this recipe.  I’m overflowing with zucchini, and I needed a good stir… sold!

tomato zucchini soup

Though tomatoes are in season, I opted for a good imported Italian canned tomato.  I appreciate the consistency of crushed tomatoes as they cook in this soup.

tomato zucchini soup

  Naturally, there’s also a mega-ton of fresh zucchini in this soup as well.  The zucchini is raw and easy diced, and paired with soup staples:  onion, garlic, carrots and celery.  As the soup simmers, it’s building flavors (and allowing my mind to get lost in the stir) (sometimes I allow my mind to wander towards mindlessly eating doughnuts) (whatevs).

tomato zucchini soup

Creamy summer bounty soup!  It’s everything I needed.  Also… this soup was a somewhat elaborate excuse to buy a bag of tater tots from the grocery.  They’re the perfect accompaniment.  Should you be inspired to also melt cheddar cheese atop your tots… well, duh!

This soup is perfect should you:

have an excess amount of canned tomatoes and fresh zucchini.

want to feel like you’re eight years old and your mama made you soup.

need to methodically stir a simmering pot.

need a freezer-stored soup for your future.

need a hug, in summer, without encountering a sweaty back.

Tomato Zucchini Soup

serves 8 to 10

adapted from Clinton St Baking Company Cookbook

Print this Recipe!

3 tablespoons olive oil

about 1 cup diced carrots

about 1 cup diced celery

about 4 cups diced zucchini (skin on)

1 large yellow onion, diced

5 cloves garlic, minced

3 tablespoons fresh thyme leaves, rubbed off the stems

2 bay leaves

salt and red pepper flakes

about 4 cups (2 28-ounce cans) crushed Italian tomatoes

2 cups chicken (or vegetable) broth

2 cups water

2 cups whole milk

In a large stock pot heat olive oil over medium heat.  Add carrots, celery, zucchini, and onion to the pot.  Saute vegetables, stirring occasionally until onions are translucent and broken down, and zucchini is nearly cooked through (about 10 to 12 minutes).  Add garlic and stir.  Cook for 1 minute more.

Add thyme, bay leaves, and red pepper flakes to the pot.  Stir to incorporate.

Add tomatoes, chicken stock, and water.  Stir.  Bring soup to a simmer and leave, uncovered, to cook for about 30 minutes.  Taste soup to ensure that carrots are cooked through and soft.  Add a bit of salt to taste.

Remove soup from heat.  Remove the bay leaves.  Blend soup in batches until smooth.  Be sure not to fill the blender more than 1/2 full and cover tightly with the lid.  Blending hot liquids is always and adventure.  Place blended soup in a large, clean, pot or bowl.  Once all of the soup is blended, stir in milk.  Taste and season as necessary.  You can push the blended soup through a fine mesh strainer lined with cheesecloth for a  smoother, more refined soup.  I love the soup unstrained because I’m a dang hippie.

This soup freezes wonderfully.  If left unfrozen, soup should be enjoyed within 6 days.  

Reader Interactions

Comments

  1. Randee

    This sounds like a great recipe! I was just wondering if I made this soup and froze it, would it reheat in a slow cooker for 8 hours alright?

    Reply

  2. The Universe Knows Coupon Code

    Its like you read my mind! You seem to know so much about this, like you wrote the book in
    it or something. I think that you could do with a few pics to drive the
    message home a bit, but other than that,
    this is great blog. An excellent read. I’ll definitely be back.

    Reply

  3. Sara

    Finally feeling like fall in SoCal! Of course my zucchini plant still looks like it’s August. Soup is simmering now. Can’t wait to taste it.

    PS Sounds like you need an immersion blender. Takes the stress (and most of the adventure) out of blending hot liquids.

    Reply

  4. Tracy {Pale Yellow}

    I made this soup tonight for dinner – amazing flavor! I used an immersion blender and it was super easy. I also reduced the amount of milk to 1 cup and the soup was still rich and creamy. A perfect dinner using the bounty of summer for the start of fall.

    Reply

  5. marita

    Oh my gosh its awesome, i tried it last week. . . great!!! & i am not a veggie lover, i swear!!

    Next in line iam gonna try the chocolate chip pistachio cookies !!! I love ur blog!!

    Reply

  7. michelle

    Can’t wait to make this tomorrow- I have a huge zucchini on hand from a friend that will be perfect. I never strain blended soups like this either; I must be a dang hippie, too! :) I’m gonna use my immersion blender for this one.

    Reply

  8. Monique

    this pic just made me run to the 24 hour grocery store to buy tuscan tomato basil bisque and tater tots! one sunday when I’m not so lazy I’ll try this recipe…oh my yum it looks good! :-)

    Reply

  9. Allie

    Hey Joy,

    I made this soup for dinner tonight and it was a big hit. I love the smell of celery and cooking veggies. We have extra celery, so I’m about to go make some tuna salad with it (or egg salad, I don’t know yet). Anyway, back to the soup. The soup was delicious! My fiancé and I both loved it (our neighbor did too). I used one can of whole tomatoes (I removed them from the water & then crushed them myself) and one can of chunky tomato sauce. The color was a little different from your pictures, but it made no difference in the flavor. I used homemade chicken stock from the freezer. I didn’t add milk, only because I liked the flavor so much without it that I didn’t want to take the chance on something unknown. Anyway, we ended up with a generous 3 servings left over and will take it for lunch tomorrow. Thanks for the great recipe! I recommended your blog to my neighbor, so I think you will have a new reader too. I’m sorry I missed your talk in Seattle, but I hope you’re having a great summer.

    Cheers :-)

    PS — I didn’t have tater tots, but I chopped and roasted potatoes with butter, salt and thyme and they were just as good.

    Reply

  11. Emilie

    I’m looking forward to making this but cup measures are a tough one… do you know approximately how many carrots, zucchinis and celery you used? Thank you!

    Reply

  13. Ellen

    making this now, because isn’t making hot soup what people do first thing on a hot & humid August morning when they have less than a week to pack their house for a move and the garden is giving them way too many tomatoes and zucchinis to work with? Using fresh tomatoes (the garden dictates this – not I), blanching to remove skins then will whirr up in blender. No celery but will add an extra zuke (again, garden dictates). Cheesy croutons might be necessary. Oh, hey, I have those potatoes from the garden (my first potato crop ever – quite proud) – got a homemade tot recipe?
    You’re the jam,
    ellen

    Reply

  14. Rachel

    Ok ok ok also, one more thought…

    How about floating toasted mini bagels topped with cheese on the top as a fancy “deconstructed” pizza bagel? We’re all about making trends (i.e. “deconstructed” dishes) absurd in this house.

    Reply

  15. Rachel

    I made this for dinner tonight. It was delicious.

    I thought it would please you to know that my husband has dubbed this “pizza soup” because it tastes like delicious pizza when one tops it with a generous amount of shredded cheese. Because what’s the best way to un-healthify a healthy dish? CHEEZ.

    Also, we were talking about how really anything could be thrown into the pot when we heat it up. Lots of whole veggies or even tofu. We also plan to use it as a delicious dipping sauce for GARLIC CHEEZY BREAD and other deliciousnesses.

    So, thanks for the pizza soup recipe. You’re the bomb dot com.

    Reply

  16. Clara

    Mmm. Yes. Props for making soup in the summer that isn’t cold. I don’t really love cold soup. I also have too much zucchini. Thanks, friend! This one was made for me :).

    Reply

  19. Lindsay

    This soup sounds so wonderful! I just picked up our CSA share and it is over flowing with zucchini. Looks like I will be making soup tomorrow!

    Will it still be just as lovely if I omit the milk?

    Reply

  24. Stephanie @ Food and Fitness 4 Real

    My daughter, who just turned 6, asked me last night if I knew how to make soup. She loves to cook/bake with me, so she wants us to make soup together. Because I want her to learn how to cook and bake with me at an early age, I bought her a “lettuce” knife that allows her to cut soft vegetables without cutting her hand off. Like zucchini and celery. This soup is the perfect kid-friendly soup that we can make together. Standing side by side, chopping and stirring together. Thanks!

    Reply

  26. Gourmet Sartorialist

    This food blog is awesome! I actually love it, and I’m not just trying to flatter you! Brilliant photography

    I’ve just started a bit of a food/fashion blog. I match food photos with a photo of a fashionable outfit. I’d love for you to have a look at tell me what you think! It’s called Gourmet Sartorialist:
    http://netcommads.wordpress.com/

    Anyway, keep up the good work. I’ll be watching!

    Reply

  28. Darcee

    Looks delish. The kids and I had tomato soup last night for supper. So it was 80 degrees out. I don’t care. It was totally a soup day.

    Reply

  31. Sasha | Global Table Adventure

    You just reminded me, rather suddenly, of a favorite treat from my childhood – chocolate, vanilla, strawberry ice cream (from one container, of course) stirred together until it made one color – medium tan… a softserve-ish bowl of ice cream that tasted like all three glories.

    The key was to enjoy it softserve, before the mixture became soup. It was ever so grand. That was in middle school.

    In high school I was in Europe and enamored with pear ice cream and those crazy ice cream bombs with a crunchy sugar center. Huzzah. That and butter croissants (because, yes, they *can* be more buttery) and tripe stack tartines au chocolat (with nutella).

    Aaaand here come the munchies, like a pack of wolves.

    Reply

  34. Xochi

    Made this for lunch today with a grilled cheese sandwich and it was fantastic! I used fresh tomatoes and zucchini from the garden (they won’t stop producing!) and subbed in some dried ingredients so I could just use what I had on hand. This was a great way to eat down the summer garden. Thank you!

    Reply

  35. Rindi

    Just made this for dinner – left out the milk but stirred in a spoonful on goat cheese. Needless to say, I’m never buying tomato soup in a can again! This is simply amazing and I’m already looking forward to lunch tomorrow for another bowl!

    Reply

  36. Brianne Wilson

    Joy,
    I just discovered your blog last week and already i LOVE you! (Hope you don’t take that the wrong way!) The way you write is so inspiring and your kitchen creations look amazing. I can’t wait to try some…and read more! Thank you for your words.

    Reply

  40. Carly

    Definitely. I have a ton of garden fresh tomatoes that I was going to freeze before they go bad and a bunch of zucchinis. Totally making this tonight. I’m going to assume that it will be just as good with fresh, diced tomatoes.

    Reply

  41. Stefanie @ Sarcastic Cooking

    Warm soup on a rainy Monday. I spent all day chopping and stirring then watching Bridesmaids for the 100th time while the soup bubbled away. I already ate two bowls! I love the warmth from the red pepper flakes. I already froze the rest for another rainy day. Thanks for inspiring a totally destressing day Joy.

    Reply

  47. Edith

    A delicious and hearty bowl of good soup can be enjoyed all year round. Fact.
    I am craving soup now.
    The boyfriend can go away.
    I want soup to hug me!!

    Reply

  50. Eileen

    Soup in August is not weird–it’s delicious! Plus tomato and zucchini is obviously one of the best matches of all time. I’m totally going to make a bunch of this and stick half the batch in the freezer for winter. :)

    Reply

  52. Living The Sweet Life

    Like you said, this soup is pretty much a hug waiting to happen. Mmm.. no matter how hot it is outside, I’m always in the in mood for a hot bowl of soup.
    I’ll be making this soon… and then I’m sure again when it’s freezing cold outside.
    xo

    Reply

  53. Taylor

    Joy,
    thanks so much for this recipe – I absolutely love tomato soup. I usually turn to batch of pudding to destress but this soup looks and sounds beautiful as well. ,
    Wishing you a sweet and lovely rest of your summer and beyond.

    Reply

  55. liz

    your chocolate chip buttermilk pancakes is the best recipe for pancakes i have ever tried. and i am a food blog junkie. a true standby.
    yes, i know this had nothing to do with your soup.

    Reply

  57. fabiola@notjustbaked

    I am into this so much. In the Pacific Northwest there are days where soup is totally appropriate, and the plentiful summer bounty helps with that. Plus loving this cookbook you are wandering through, it’s awesome!

    Reply

  58. Emily

    Oh my gosh, I love this post Joy! You must be reading my mind about my need to de-stress in the kitchen. I tend to gravitate toward sugar cookie making and decorating when I’m stressed. An hour or so concentrating on cookie decorating is great for mind-calming! (but your soup looks like the bomb too ) :D

    Reply

  60. Erica

    Dear Joy,
    Thank you for keeping things real. Words can’t express just how much I have enjoyed your latest posts. Real talk. Can’t wait to try out this soup! Thanks again!

    Reply

  61. Kelsey

    I totally agree about the canned tomatoes in soup. These fresh, in season tomatoes are for eating like apples while wandering aimlessly around the kitchen. They just don’t reach their full purpose in soup!

    Reply

  62. Alana

    I have a TON of tomatoes-many varieties-that I picked up from the Farmers Market this week. Do you think I could use up my fresh ones instead of the canned?

    Reply

  64. Amy

    I’m a weirdo who eats soup daily, even in summer. Do you have a suggestion for subbing something else for milk, or do you think it’d be okay without? I’m a vegan. Thank you!

    Reply

  67. Suzanne

    This soup sounds wonderful and will help me deal with the bounty of zucchini. The fact that it freezes is an additional benefit. But…one question…I also have a bounty of Italian Roma tomatoes I need to use instead of canned tomatoes. I’d like an idea of how many cups, pounds, whatever, of diced fresh tomatoes I’d need for the soup? Hope someone can help me out.

    I look forward to each post, Joy and wish you well. So jealous of the walks on the beach. I left So Cal 24 years ago to live in the foothills of the Sierra Nevada Mts. I don’t regret the move, but do so very much miss the beaches!

    Reply

  68. Theresa

    Feeling a little barefoot & beads today. Need a little less strain in my life, so, I’m thinking ( yes that’s dangerous before coffee) that only blending half is good. Leave some mixed up chunks swirling around – just like life.

    Reply

  70. Byn

    first of all, i seem to always catch a summer cold in august, so this is bookmarked for when that happens.

    second of all, you and tracy have me saying DANG all the time now. said it in front of my 4 year old niece yesterday and she thought it was a bad word! ha!

    Reply

  71. Averie @ Averie Cooks

    I have the Clinton St Bakery Cookbook (that I ordered b/c you mentioned how much you like it) and when I was thumbing through it, I though, yep, this is so Joy! And this soup, this is so me! I need to make it, asap!

    Reply

  73. Anitajoye

    we are crazy soup lovers, eating soup almost every day, fall through spring. but a summer soup can be delightful, especially after a weekend of wine, cheese and too much bread.

    Reply

  74. cindy

    sometimes you just need soup, even if it’s summer….and a good wander works magic. AND….I just posted a zucchini + tomato recipe, almost food twins!

    Reply

  76. Tyler

    You have the most Beautiful Table Clothes, Dish Towels and Crockery. Plus your food has now made me hungry.

    I can almost smell it, it looks so good.

    Reply

  77. Michelle Torres

    Anything made in my kitchen is a de-stresser but soup like this is a must! I can not wait to make this soup.. Like the idea of tater tots, I am thinking mini grilled cheese bites might be a thing to try too! Yum!!!

    Reply

  78. Jen @ Savory Simple

    I might just have more than one food de-stresser. Soup is most certainly one of the more comforting foods out there! When I was younger my mother always used to feel me canned tomato soup, which I thought was just the best thing ever. Little did I know how much better the homemade stuff is! Love the zucchini addition.

    Reply

  79. Toni

    Hey Mizzzzz Joy!!!!!!!!!!!!!!! Thanks bunches for this recipe! You totally rock on this one! I’ve been having a hard time figuring out how to eat the God-given abundance of the tomatoes from my garden and this is a real keeper! (I mean, really……….tomatoes in salads can only go so far and I need to jazz things up). You’re the best! Toni

    Reply

  80. Bakerkat

    i love to make soup any time of year. It is so relaxing but I see you know that. This soup looks so good I’ll have to try it soon.

    Reply

  85. M.

    i’m totally in love with tomatoes soups, a few days ago i made baked tomato soup with thyme and now it’s cold enough to made next warm soup, i like the combination with zucchini. Can’t wait to taste it! :)

    Reply

  86. georgie

    i love a good therapeutic kitchen session. i churned cream into butter today. there is something ridiculously satisfying about squeezing buttermilk out of a big ball of butter. you should try it! (your hands also feel marvellously moisturised afterwards so total double win!)

    Reply

  87. Ali Federwitz

    GENIUS! My husband loves tomato soup and I make a zucchini soup that is is absolute fav. A combo? Yes, please! J to the B – you ROCK!

    Reply

  88. Erika

    Tots comfort my soul. Every time. I’m so glad you included them. I recently bought the Clinton St. cookbook and I can’t wait to try this soup with my tots!

    Reply

  89. Margherita

    I like the comforting feeling of soups, which I miss during the summer months. Cold soups never worked for me.
    That’s why I’m waiting with eager excitement for the fall season to arrive.
    This one looks like a great alternative. Gonna bookmark it for future references!

    Reply

  90. Moji

    It’s always a good time for soup. A good soup comforts the soul and this soup is light and easy to digest, so it’s perfect for August. Thanks for posting it. I can’t wait to try it out in my kitchen.

    Reply

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