Veggie Month: Zucchini Soup

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Zucchini, tomatoes, and summer squash, OH MY!

 

When I think of summer I think of zucchini soup. I know its not the most traditional summer dish, so let me explain.

My Father made this dish on many summer nights with fresh veggies from our garden. While he detests soup, he loves zucchini soup! There is no animal broth in this recipe, which is the first reason my Dad loves it. The second reason is he can top it off with shredded cheese and corn chips. Oh yes, and he also loves that it is packed with veggies.

So I guess you could say its more of a veggie stew than soup. The liquid from the veggies mixed with the olive oil creates a smooth and savory base. The vegetables are best when they are tender and have a bit of crunch. The garlic and basil bring in classic summer flavors that will make your taste buds go mmmmm….mmmmm good.

Zucchini Soup

  • 1/4 cup extra virgin olive oil
  • 3 small or 1 large zucchini
  • 2 small or 1 large summer squash
  • 2-3 medium tomatoes
  • 1 large onion
  • 4 cloves garlic
  • 1/2 cup basil
  • salt and pepper
  • 1 cup sharp cheddar cheese
  • yellow corn chips

Begin by preparing all your veggies. Vertically slice the onions. Dice zucchini, summer squash, and tomatoes in medium chunks. Crush then roughly chop the garlic. Heat olive oil in large soup pot over medium-high heat until the oil shimmers. Add onions and saute until softened or about 8-10 minutes. Add garlic and cook for 1 minute while stirring. Add zucchini, summer squash, and tomatoes. Sprinkle with salt and stir. Cover pot and reduce heat to medium and let cook for  about 15 minutes, or until veggies are tender. I like the zucchini and squash to still be a bit crunchy. Chiffonade basil and stir into veggie mix. Let cook for 2 more minutes. Add salt and pepper to taste. Top with shredded cheese and cover pot until cheese is melted. Serve with crushed corn chips and enjoy!

 

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