What’s better than fresh tomato soup using everything that is in season right now! This soup is stuffed full of garden product plus a secret ingredient that throws the flavour over the top!
Happy Monday everyone! Can you believe that July is already over halfway done? This year we have been really really focused on enjoying the summer and for me, that also means trying to cook as seasonally and locally as possible!
The one thing that I love about summer is tomatoes - seriously they are one of those things that I could eat any time of the day. As a kid, my favourite thing to do was to run to the garden, pick fresh, ripe tomatoes and have them as a snack. Seriously, you can’t beat vine ripen tomatoes.
So last week when I had an overabundance of ripe tomatoes there was only one thing to do - make a bowl of beautiful, fresh tomato soup. The best part about this recipe is that it’s stuffed full of vegetables, is super rich and creamy, yet it has absolutely no dairy. I mean really, can you get much better than that?
I also love that this recipe has a full zucchini in it because if you grow zucchini, you most likely have an overabundance of it plus, it adds great nutritional value without changing the flavour of the soup. In my opinion, zucchini is one of the best ways to sneak vegetables into so many different things, so if you can do it why not right!
So next time your tomato all come ripe at once or your craving a delicious soup whip up a batch, it's quick, easy, and meets all your tomato soup needs!
prep time 15 minutes
cook time 55 minutes
total time 1 hour 10 minutes
1 medium onion
1 tsp olive oil
2 small carrots
4 cloves of garlic
1 small zucchini
8 cups tomatoes
4 cups chicken stock
1 tsp Worcestershire
1 tsp oregano
2 tbsp balsamic
1/4 cup pesto
1 can unsweetened coconut milk
salt + pepper
In a large stock pot place chopped onion and olive oil and cook for 5 minutes over medium heat stirring often. Add in chopped carrots, zucchini and whole cloves of garlic and sauté for 15 minutes or until vegetables are tender.
Add in chopped fresh tomatoes and cook another 10 minutes or until tomatoes start to break down then add in chicken stock, Worcestershire, oregano and balsamic and simmer another 15 minutes.
Carefully pour the soup into a high-powered blender and blend until smooth (or alternatively use an immersion blender to puree the soup).
Return the pureed soup to the blender then add in pesto, coconut milk and season with salt + pepper to taste. Simmer for 10 minutes then serve.