Too Many Tomatoes (and Some Zucchini) Soup

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A good tomato soup makes my heart happy. And now that it’s August, my tomato plants are producing in abundance, and I have more tomatoes than I know what to do with. And zucchini. Have I mentioned the zucchini? Got lots of that too! Here’s what I did with some of mine:

Thumbs up for Too Many Tomatoes Soup

Yum!

Too Many Tomatoes Soup

  •  1 Tablespoon olive oil
  • 1 Tablespoon tomato paste (I like to use the stuff in a tube—less waste)
  • 1 onion, sliced
  • 1 carrot, diced
  • salt and pepper to taste
  • 1 large zucchini, peeled and diced
  • 4 cups chopped tomato (fancy? peel and seed them. don’t care? chop ‘em up as is)
  • 1/2 teaspoon dried thyme
  • 1–2 cups chicken stock (vegetable stock if you wanna be vegetarian)
  • 1 teaspoon sugar (I like organic, especially when I can get it at the bulk food store)
  1. Heat the oil in a deep saucepan over medium heat. Add the tomato paste and cook for 1 minute. Add the onion, carrot, salt, and pepper. Cook for about 5 minutes, until the onion softens.
  2. Add the zucchini, tomato, and thyme. Cook, stirring occasionally, until the tomato pieces break up, about 10–15 minutes.
  3. Add the stock and the sugar, stir, and taste. Adjust the seasoning if necessary. You can serve the soup at this point, but if you want to hide the fact that there is zucchini in your soup, go on to the next step.
  4. Purée the soup using an immersion blender. (What? You don’t have one? Well, go get one! You need it! Seriously, do what you can to get one because they are one of the most useful items in the kitchen.) You can also purée the soup in a regular blender (in batches and be careful pouring hot soup back and forth) or with a food mill. Enjoy!
tomato and zucchini before

Before—the tomato and zucchini have just been added

tomato and zucchini after

After—the tomato and zucchini after 10–15 minutes of cooking

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