Sorry a little late on the post today.
Ok, I am writing this from somewhere over the Atlantic, while I ingest bloody mary’s and try not to cry over leaving my little kids for a week. Or cry about the fact that I couldn’t figure out why I felt like I was forgetting something, until I realized 10 minutes ago that I forgot my camera.
With how unbelievably beautiful the Greek Islands are supposed to be, and the fact that we will be there for a dear, dear friends wedding, its go-figure right? My husband tried to make me feel better by reminding me that he brought his I-phone. Cause that tiny little lens is totally the same thing as my big honkin camera, right?
Ok, ok. I will eat my peanuts, read in-touch and simmer down. I am actually thrilled to get to spend this time with my husband and close friends. Being an off-duty parent for a week is CRAZY! I will take a bunch of teeny tiny pictures of blue water for you, ok?
And now, I am trying to sneak in one more summeresque recipe before all of those ripe tomatoes and zucchini’s shrivel up! This Tomato Zucchini soup is a great twist on traditional Tomato Basil soup. It is incredibly flavorful and manages to taste like it is full of cream, even though it’s not. Healthy and delicious? YES! I devoured this for dinner the other night with a big one of THESE. Yummmmm…..
To make this Soup, this is what you do:
In a large pot, melt the butter.
Add the onion and garlic cook the onions and garlic over medium heat until the butter has browned, and the onions have golden color on them, about 5-7 minutes.
Add the zucchini, stir to coat the zucchini in butter and cook for about 5 minutes.
Add the tomatoes and cook another 5 minutes.
Add the chicken stock and put a lid on the pot. Turn the heat to low and simmer for 20-30 minutes.
Blend the soup in batches with the fresh basil leaves, and transfer to another pot or a large bowl. Season with salt and pepper to taste.
Recipe: Tomato Zucchini Soup
- -4 Tbs butter
- -1 yellow onion, rough chopped
- -3 cloves garlic
- -4 cups zucchini, rough chopped
- -8 cups tomatoes
- -4 cups chicken stock (or vegetable)
- -1 cup basil, packed
- -Kosher salt and black pepper
- 1. In a large pot, melt the butter.
- 2. Add the onion and garlic cook the onions and garlic over medium heat until the butter has browned, and the onions have golden color on them, about 5-7 minutes.
- 3. Add the zucchini, stir to coat the zucchini in butter and cook for about 5 minutes.
- 4. Add the tomatoes and cook another 5 minutes.
- 5. Add the chicken stock and put a lid on the pot. Turn the heat to low and simmer for 20-30 minutes.
- 6. Blend the soup in batches with the fresh basil leaves, and transfer to another pot or a large bowl.
- 7. Season with salt and pepper to taste.
Preparation time: 5 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6
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HAVE SO MUCH FUN!!! I wish I was in Greece too! Love this soup 🙂 xo
Thanks Gaby!! I am deep in the ouzo right now.
Did you do this entire post over the phone?! I’m impressed. Have a lovely trip! I can’t wait to see the photos!
lol! no, I did give in and actually bring my laptop 🙂 Thanks Carrie!
Maybe you could rent one of those honkin cameras in Greece?
I wish. I think we will have to settle for my husbands Iphone photography 🙂
Yummay! LOL about Pete’s consolation with the teeny tiny pixel iphone camera! That is tragic though. I made a Kielbasa Sausage, Bean & Brandy soup for dinner last night – Andy said “it’s only two days into Fall and you’re already busting out the soups!” hahaha! I said “You’re darn right I am and I am SOOO excited about it!” 🙂 Thanks for another super soup recipe. Love, Soupista
I thought of you. I have like 10 soup recipes coming up!!
Oh my – no camera. That would be just cause for a few bloody mary’s on the plane. Regardless – this soup looks yummy!
Thanks Susan 🙂
Have a wonderful trip! This soup looks amazing and I bet your iphone photos will be exceptional 🙂
ha! I will do my best! Thanks Tricia!
Delicious! Can’t wait to hear about Greece.
This sounds perfect for me since it’s STILL in the 80’s here… have a great time in Greece, can’t wait to see the pics!!!
Mmm this sounds so good!
Awww. Argh! Forgot the camera. I know the feeling. Have a great time in Greece. I love it there!
I am in total heaven- don’t worry!!
The perfect fall/winter tomato soup!
We have SO much tomatoes and zucchini… this is PERFECT!! Thank you and HAVE FUN!
Hope you’re having an amazing time in Greece. I got to go for a friend’s wedding a few years ago and it was the best time ever. Hope you got a disposable camera!
It has been amazing Esi- thanks!
I had this at a banquet last night but I thought the green stuff was spinach. It was delicious! I am going to try it this weekend at home. What about adding cheese before serving?
I just made this marvelous soup and it is a wonder! I didn’t have fresh tomatoes so I used canned ones, instead of butter, I used olive oil, added in a red pepper and added in some crushed red pepper for a little extra spice. I’ve made a lot of tomato soups but yours is far and away the best and it is so creamy and delicious with no dairy! Thank you
Awesome! THank you so much Lisa!
This was excellent!
One thing I did was to put 1/3 tspn of kosher salt in the food processor prior to adding soup (as opposed to afterwards), black pepper too. The result was a perfectly blending of seasoned soup.