Tomato and Zucchini Soup

Do you have a glut of tomatoes and zucchini in the garden? Tired of making relishes, sauces and jams? Try this wonderful soup! So quick and easy, dealing with kilograms of produce at a time - and even if you don't eat soup over the hot summer months, this freezes wonderfully for those cold autumn and winter days that are looming.

INGREDIENTS
  • 2kg Heirloom Tomatoes, roasted, skinned and de-seeded (I use a food mill)
  • 1kg Zucchini, chopped
  • 2 Onions, chopped
  • 1 cup Chicken stock
  • Salt & Pepper to Taste
  • Flour to thicken (if needed)
METHOD
  1. Roast halved tomatoes in the oven until soft and juicy and skins are just starting to blister
  2. Fry chopped onion in a knob of butter and dash of olive oil in a soup pot until translucent.
  3. De-seed and skin and chop into onions
  4. Add chopped zucchini
  5. Add chicken stock and salt and pepper to taste
  6. Cook for half an hour until zucchini is soft
  7. Use a stick blender to make a smooth soup
  8. If your soup is not thick enough, you can add flour or corn flour to thicken it up a bit. Cook through.
  9. Serve with crusty bread and cheddar cheese



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