Monday, July 25, 2016

Zucchini, Tomato and Potato Soup

One of my crazy jobs this summer is dog-sitting. I started in November and got a dog every couple months.  Now that it's summer and I have quite a few good reviews under my belt, I have requests every single week!  One of my favorite clients are an older couple here in town who just have me run over to let the dogs out and feed them dinner.  It's easy. And the best part is, besides the part that she always overpays me, is that the woman always leaves me goods from her garden.  Sometimes it's fresh raspberries and blueberries, sometimes lettuce, one time asparagus (that I turned into cream of asparagus on toast), and once it was a giant summer squash and an even more giant zucchini.  I actually was feeling fairly sick last week with a summer cold, and I decided that soup was the way to use up all these fresh veggies.

I tweaked the recipe a bit to include more fresh vegetables than the original: fresh corn instead of frozen, fresh tomatoes instead of canned - I only wish I had had some fresh thyme!  My tweaks made it fresher, a little bit thicker and heartier, and definitely delicious.  Soup might not be at the front of anyone's mind in the midst of a heat wave in late July, but when you have a cold and central air, it's totally doable.  Pair it with some bread from Birchwood Bread and you've got lunch. And dinner. And lunch again... repeat, etc..


zucchini, tomato and potato soup
from the Little Kitchen

1 tablespoon olive oil
1/2 white onion, diced (about 1/4 cup)
3 medium sized Russet potatoes, diced (about 2 1/2 - 3 cups)
1 medium zucchini, quartered and chopped (about 2 cups)
1 medium summer squash, quartered and chopped (about 2 cups)
14 ounce can of diced tomatoes, undrained (or 4 fresh tomatoes, diced)
2 tablespoons chopped Italian parsley
30 ounces chicken or vegetable broth
1/2 teaspoon dried thyme
1 cup fresh or frozen corn kernels


1) In a large soup pot, heat olive oil on medium high heat.  Add onions and zucchini, cook for about 2-3 minutes.  Then add potatoes and cook for about 2-3 minutes (lower heat if needed).

2) Add tomatoes, parsley and thyme.  Cook for about 3-4 minutes, stirring frequently.  Add broth and bring to a boil.  Lower heat to a simmer.  Add corn and mix well.  Season with salt and pepper to taste.  Allow to simmer for 15-25 minutes, or until potatoes are cooked.

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