Zucchini-Tomato Soup

Few foods are as comforting as a bowl of soup with crusty bread.

And soup is a perfect transitional food from summer to fall. Good tomatoes and zucchini are still easy to find, and they combine perfectly in this vegetable soup. If you want something a bit richer, add ½ cup heavy cream toward the end of cooking. Also add any favorite fresh herbs still hanging on in your pots and flowerbeds.

This is a great soup to make ahead of time, as well. You’ll be pleased if you allow yourself a bowl for lunch, and then cool and freeze the remainder in individual-sized containers.

Zucchini-Tomato Soup Serves 8 

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 pounds zucchini, chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 2 pounds tomatoes, chopped
  • 2 tablespoons all-purpose flour
  • ½ teaspoon turmeric
  • 2 quarts low-sodium chicken or vegetable stock
  • Salt and pepper, to taste

In a large pan, melt the butter, add olive oil, then add the onions and zucchini. Cook for 5 minutes over medium heat, stirring occasionally. Add garlic, stirring until fragrant and golden brown. Stir in red pepper flakes.

Stir in the tomatoes. Add flour, stirring to allow flour to cook without becoming lumpy. Add the turmeric and stock. Cover and simmer on low for 30 minutes.

Purée with a stick blender, then pour through a fine mesh strainer if you want a really smooth texture. Serve hot with crusty bread. Or chill, then freeze for up to two months.


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