Zucchini-Basil Soup

This recipe is simple and good. It’s the recipe you’ll want to use for all those giant zucchinis that are flooding your harvest baskets right about now. Add a handful of basil, onions, a few cloves of garlic and some butter and you’re good to go.

Sometimes I'll garnish my bowl with some cooked leeks or whatever happens to be growing in the garden for a little texture, but I usually eat it as-is, straight out of the pot, accompanied by thick slices of toasted sourdough bread drizzled with olive oil.

I should also mention that I make a double batch and have written the recipe as such because this soup keeps well in the refrigerator. Matt and I like to eat it cold for lunch the next day, especially if it's hot outside. If you want less or have less zucchini, feel free to halve the amounts.

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Zucchini-Basil Soup

Author: A Wooden Nest

Ingredients

• 4 pounds zucchini and/or yellow crookneck squash1 large onion, roughly chopped6 tablespoons butter (yes, you can use less or sub for olive oil)6 cloves garlic4 cups water or broth/stock1 handful of basil leaves, rinsedSalt to taste

Instructions

1. Rinse zucchini and remove ends. Slice lengthwise, and chop into 1-inch pieces. Set aside.In a large, heavy-bottomed pot, melt the butter over medium-high heat. Add the onion and garlic cloves, and cook until softened (about 5 minutes). Add the chopped zucchini and/or squash, and a pinch of salt, and cook for another five minutes. Add the water or broth/stock.
2. Bring up to a boil and reduce heat to simmer. Cover and cook, stirring occasionally, until zucchini is tender (about 25 minutes). Remove from heat.
3. Add the basil leaves. Puree using an immersion blender until completely smooth. Taste and add salt as necessary. Pour into bowls and serve warm with bread or crackers.

Notes

Note: Soup tastes amazing hot or cold.

Roasted Tomato Soup

Hello and good morning! Last month, I posted this image on Instagram with a short rundown of the recipe somewhere in the comments section, and it seems to have piqued everyone's tomato soup-loving interest, so I thought I'd go ahead and formally publish the recipe here for you on the blog. We make this soup several times per year, especially in August and September when we're up to our ears in tomatoes. I highly recommend the best, most flavorful tomatoes you can get your hands on for this recipe because it really lets the flavor shine. Enjoy!

(P.S. This really isn't a food blog, but you wouldn't know by looking at it.)

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Roasted Tomato Soup

Yield: Serves 2-4

Author: A Wooden Nest

Ingredients

• 3lbs (8-10 medium sized) tomatoes, rinsed and sliced in half
• 1 medium onion, peeled and roughly sliced
• 6 cloves garlic, left in skins, with rough ends sliced off
• 1/4 cup olive oil
• 2 cups stock or water
• Salt and pepper, to taste
• Sprigs of fresh herbs, like thyme or rosemary
• Cream (optional)

Instructions

1. Preheat oven to 400°F. Arrange 3lbs tomatoes (or as many will fit), cut side up, on your cookie sheet in a single layer. Between the tomatoes, place your onions, garlic and fresh herbs. Drizzle evenly with the olive oil, and sprinkle with a pinch of salt and some freshly ground black pepper. Place on center baking rack for 45 minutes to an hour, or until the edges of your onions have browned and your tomatoes have deflated. You don't want to go too much longer than that or the juices will evaporate and your cloves of garlic will burn.Remove from oven and let cool for five minutes. Remove the garlic cloves from their skin and place in a bender. Add the rest of the contents of the cookie sheet, juices and all, into the blender, and then add your two cups of stock or water. Puree until smooth and then strain through a fine mesh sieve into a saucepan. Simmer for 15-20 minutes. Taste and add salt if necessary.
2. To serve, ladle into serving bowls, and garnish with a splash of heavy whipping cream (very optional) and freshly ground black pepper.

Notes

Optional Ideas:

-Add a bell pepper or two, seeded and sliced in half, to the cookie sheet for roasted tomato soup with bell peppers.

-Add herbs like thyme, rosemary, or basil to the simmering pot for additional flavor.