I've had a craving for soup the last few nights, especially since the temperature drops at night! It's nothing like the Chicago weather I'm used to, but being in Nashville has me spoiled and now even the slightest chill has me wrapped in blankets. Here's a perfectly simple and healthy fall recipe for tomato and zucchini soup that'll keep you warm until spring. It's packed with nutrients but will keep you full for hours or until you see the bag of tortilla chips in your cabinet that you WEREN'T GOING TO EAT UNTIL TOMORROW.
What you'll need:
- 4 Roma tomatoes, halved
- 1 medium red or yellow onion, chopped
- 2 gloves garlic, minced
- 1 lb. zucchini, chopped
- 2 tbsp. olive oil
- 1 tbsp. natural sea salt
- 1 tbsp. dried tarragon
- 3 1/2 cups water
1. Heat up a skillet on medium heat. Throw your halved tomatoes in there for a few minutes and let them soften. Flip them over and let the other side have some love, too. Keep an eye on them so they don't burn. After a few minutes, when they're soft to the touch, toss them in a blender and puree until smooth.
2. While the tomatoes are softening, heat your olive oil in a stockpot or dutch oven. Add your garlic, onion and sea salt and saute until everything's lightly brown and translucent.
3. Add your zucchini and saute. Stir everything up until it's all light brown.
4. Add the tarragon and black pepper and saute everything for another minute or two.
5. Things are starting to smell great, I bet! Add your roasted tomato puree and three and a half cups of water. Bring the whole pot to a boil. When it starts to bubble, immediately turn down the heat, and let the whole thing simmer for 25 minutes.
That's it! I garnished mine with some basil ribbons from my herb garden, but you can add fresh black pepper or vegan mozzarella shreds! This recipe will feed four happily... but double it if you're the kind like me who likes to freeze your leftovers. This is great for preserving that summer taste all through winter. Enjoy! :)
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