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Tomato Zucchini Soup

September 26th, 2012

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.