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Tomato Zucchini Soup

August 12, 2012 by Joy the Baker 113 Comments

IMG_2070

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.  

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Filed Under: Dinner, Gluten-Free, Healthy, Lunch, Recipes, Savory

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Comments

  1. amanda (simplemittens)

    August 13, 2012 at 6:54 pm

    yum-o! soup is my de-stresser too and my comfort food. which is funny since I only ate canned soup growing up. I love that first shot! cheers!

    Reply
  2. Xochi

    August 13, 2012 at 5:32 pm

    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
  3. Rindi

    August 13, 2012 at 5:32 pm

    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
  4. Brianne Wilson

    August 13, 2012 at 5:04 pm

    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
  5. Karleen

    August 13, 2012 at 4:40 pm

    Nice tots touch!

    Reply
  6. Ann P.

    August 13, 2012 at 2:42 pm

    I am in the mood to stir some soup too… Thank you for providing the perfect recipe to accompany my drifting thoughts :)

    Reply
  7. Tracy {Pale Yellow}

    August 13, 2012 at 1:48 pm

    As a teacher who is about start school again, this recipe seems like a perfect dish to celebrate the end of summer and look forward to the start of fall.

    Reply
  8. Carly

    August 13, 2012 at 1:13 pm

    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
  9. Stefanie @ Sarcastic Cooking

    August 13, 2012 at 1:07 pm

    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
  10. Grubarazzi (@Grubarazzi)

    August 13, 2012 at 1:03 pm

    Makes me happy on the inside.

    Reply
  11. Shut Up & Cook

    August 13, 2012 at 12:41 pm

    I love that you casually have a picture of Tater Tots in this post..because really, what isn’t better with Tater Tots??

    Reply
  12. Corrie

    August 13, 2012 at 12:28 pm

    That looks so delicious! I love how you lay everything out for your pictures.

    Reply
  13. Lauren

    August 13, 2012 at 12:28 pm

    now you are talking my language!

    Reply
  14. Katie @ Blonde Ambition

    August 13, 2012 at 12:28 pm

    Yup, i can totally see the stirring thing. usually my de-stresser of choice is risotto- lots of stirring!

    Reply
  15. Edith

    August 13, 2012 at 11:57 am

    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
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