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.
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!
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.
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).
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
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.
Kenzie
This recipe couldn’t have come at a better time: I am stocked up on zucchini, my FAVORITE summer vegetable! Totally beats a sweaty-back hug
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!
joythebaker
this soup would totally be delicious without the milk. yes!
Sues
I eat soup year-round, too. And with a plethora of zucchini abounding my farm share box, I’m going to have to try this one!
Stef
Don’t forget the destressing goodness of tater tots!
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!
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.
Ashley
What a unique combination! Sounds like the epitome of summer in a bowl. Love!
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!
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!
Holly
mmmmmmmm. Looks lovely. I wish there was a way to make soup with out a blender.
PS I totally used to stir my ice cream to soup too.
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.
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!
Nicole @ the Dirty oven
Sweaty back hug at ya! Loves!
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.
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!!!