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.
- 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)
- Roast halved tomatoes in the oven until soft and juicy and skins are just starting to blister
- Fry chopped onion in a knob of butter and dash of olive oil in a soup pot until translucent.
- De-seed and skin and chop into onions
- Add chopped zucchini
- Add chicken stock and salt and pepper to taste
- Cook for half an hour until zucchini is soft
- Use a stick blender to make a smooth soup
- If your soup is not thick enough, you can add flour or corn flour to thicken it up a bit. Cook through.
- Serve with crusty bread and cheddar cheese