Summer Soup

August 25, 2016

Summer Vegetable Soup

Summer Vegetable Soup with Roasted Corn and Zucchini

Summer Vegetable Soup with Roasted Corn and Zucchini

Summer Vegetable Soup with Roasted Corn and Zucchini

Summer Vegetable Soup with Roasted Corn and Zucchini

Summer Vegetable Soup with Roasted Corn and Zucchini

Summer Vegetable Soup with Roasted Corn and Zucchini
Summer Vegetable Soup with Roasted Corn and Zucchini

Summer Vegetable Soup with Roasted Corn and Zucchini

 

Summer Soup

Farmer’s Market is every Tuesday and Friday in Monterey.  I go at least once a week to stock up on fresh fruits and vegetables.  It seems I have all these plans for my groceries and then I come home with no clue what I wanted to do with them!  That was the case this week when I looked in my fridge and realized I had a ton of vegetables on the edge of getting thrown in the bin.

What you need: 

2 cups of chicken stock

two heirloom tomatoes

2 zucchini

2 ears of corn

1 large yellow onion (you can use the sweeter purple also)

5 cloves of garlic

pepper

salt

paprika

Basil

Chop onion, tomato, garlic, slice zucchini and cut all of the corn off the ears set aside.  In a large stock pot heat 2 tablespoons of chicken broth (or you can use an oil. )  When the broth is hot, toss in onions and garlic.  I added the tomatoes a few minutes later.  Let the onion, garlic and tomato soften in the pot about 5 minutes.  Then add the remaining chicken broth.  Let simmer.

While that simmers I tossed the zucchini slices in olive oil, salt, and pepper.  Arrange on a cooking sheet and bake at 375 for 10 minutes.  Remove after 10 minutes and set aside.

When the tomatoes were soft around 20 minutes I removed them from the heat for 10 minutes.  Carefully transfer the tomato, onion, garlic mix to a heat-safe blender and puree.  After blended set a strainer over the pot and strain the tomato mixture.  In the pot, you will have a yummy broth and in the strainer, a paste will be left.  I used it the next night to make a bolognese sauce and put it over zucchini boats.

Add the corn, zucchini, salt, pepper, basil and paprika to taste.  I let it simmer another 10 minutes before serving.

This was a household favorite for sure!  I think next time I will heat up a turkey burger and crumble it in.

Thanks for stopping by!

Xx-Doran