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Tomato and Zucchini Soup

October 16, 2011

Tomato and Zucchini Soup

Last year, Marc and I went to Salem the week before my birthday, and stayed at a Bed and Breakfast (I was on a work trip on my actual birthday :().  We also had a fantastic lunch at a little lunch spot right in downtown Salem, called Coven.  There, we played Battleship, and had delicious sandwiches, and split a bowl of the most DELICIOUS tomato and zucchini soup.   When I was trying to come up with my soup for this week’s soup Sunday, I thought it might be time to emulate their recipe.

Whenever I have made a tomato-based soup in the past, I have always had problems with the soup being a bit too acidic, and the texture being a bit one-note.  The wateriness of the zucchini really helped to make up for this problem.  We also grated one of the zucchinis and two carrots to add a sort of unusual texture to the soup.  Lastly, we also tried a can of San Marzano tomatoes, in addition to regular Market Basket diced tomatoes.  According to Marc (and Wikipedia), San Marzanos have lower acidity, and therefore are much less heartburn-inducing overall.

I think this soup was really delicious, and the best part is, we have a TON of leftovers. I froze quite a bit, and I think this soup will do well for us when we inevitably get hit by a winter cold.


Tomato and Zucchini Soup

  • 2 28-oz cans diced tomatoes, including their juice
  • 1 can peeled whole San Marzano tomatoes, including their juice
  • 4 zucchinis, 3 of which are quartered and chopped into about 1/3″ quarter “moons”, one of which is grated
  • 2 carrots, grated
  • 6 cloves garlic, minced
  • 2 1/2 yellow onions, 2 chopped, 1/2 sliced
  • 2 1/2 quarts chicken broth (vegetable broth, if you want to make this vegetarian…)
  • Salt and pepper, to taste
  • 2 tbsp. balsamic vinegar
  1. Heat olive oil over medium-high heat.  Add onions and garlic, and sautee.  Once onions are translucent and garlic is fragrant, add sliced zucchini, and sautee until zucchini is somewhat soft.
  2. Add tomatoes, broth, and grated vegetables to pot.  Bring soup to a boil, and then reduce to a rapid simmer.
  3. Simmer at least 1 1/2 hours.  Just before serving, add balsamic vinegar, and salt and pepper.
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