I originally posted this recipe back in September 2013. When I heard about the new blogging event, Soups with SS, I just knew this was the perfect recipe! There are rules connected to eligible recipes and this one happened to fit the bill. The event is being hosted by Shruti @ Cooking with SJ and Sonal @ simplyvegetarian777.
Here are the basic rules of the event, please visit Shruti and/or Sonal’s sites for the full set of rules :
- It’s a vegetarian event… Strictly no Non-Veg! Eggs are allowed.
- Event runs from 5th June to 5th July (US time) and it’s open for bloggers as well as non-bloggers.
- Any number of fresh/archived entries is allowed.
- First, link to Shruti’s and Sonal’s announcement in your post and then use given linky tool to send your entry.
- One must like Cooking with SJ and SimplyVegetarian777 for a valid entry.
Have you ever looked at a recipe and thought…”Looks great, but no way, too much work”? That was my initial thought when looking at this one! I “sat” on the recipe almost two weeks before giving it a try. I kept looking at it, just thinking it was too difficult for me. But I was wrong! As beautiful as this soup is to look at, it takes basic skills and a little time to pull off. And the results are so rewarding! The taste…umm…heavenly. The appearance…restaurant quality if I do say so myself. 😉 This recipe hails from the magazine La Cucina Italiana. I have been an avid reader of this magazine for years. I say “reader” and mean it, as I haven’t attempted too many of their recipes. Not sure why, maybe afraid of failure. But I have thoroughly enjoyed drooling over the photographs! And my success with this has definitely given me the courage to “go for it” in the future.
I mentioned this takes time to make. Most of the time is inactive, as the components require slow-simmering on the stove. This soup is the perfect Saturday or Sunday project, using such wonderful, fresh ingredients. A chunky, tomato soup paired with a slightly spicy, zucchini puree…delicious! And remember, it does require only basic skills. If you can chop a vegetable…you can make this!
Soup Duo: Tomato & Zucchini Puree
Ingredients Zucchini Puree:
1/4 cup extra virgin olive oil, divided use
1 pound zucchini, sliced into 1/4 inch thick half moons
fine sea salt
freshly ground black pepper
1 1/4 cup onion, finely chopped
2 Tablespoons fresh oregano, leaves only, chopped
1/8 teaspoon red pepper flakes
Parmigiano Reggiano shavings for garnish
Ingredients Tomato Soup:
4 Campari, cherry or grape tomatoes, cut in half
2 1/2 Tablespoons extra-virgin olive oil, divided use [plus more for drizzling]
26 oz can diced tomatoes, good quality
1/4 cup onion, finely chopped
1 garlic clove, finely chopped
2 Tablespoons low-sodium vegetable broth or water
5 medium basil leaves
fine sea salt
1/4 teaspoon sugar
freshly ground black pepper
8 slices [1/2″ thick] of a baguette, crust removed
Directions Zucchini Puree:
•In a large wide pot heat 2 Tablespoons oil over medium heat; add zucchini, 1/4 teaspoon salt and a generous pinch of pepper. Stir to combine.
•Reduce heat to low. Cook, stirring occasionally, until very tender [do not brown], about 50 minutes.
•Meanwhile, in a large skillet, heat remaining 2 Tablespoons of oil over medium heat; add onion, 1/4 teaspoon salt, oregano and red pepper flakes, stirring to combine.
•Reduce heat to low and cook, stirring occasionally, until very tender and sweet [do not brown], about 45 minutes.
Directions Tomato Soup:
•Heat oven to 400°F with racks in middle and upper third of oven.
•Line a small baking sheet with parchment paper. Arrange Campari [or grape or cherry] tomatoes cut side up on prepared baking sheet. Drizzle with 1 Tablespoon oil. Set aside while oven heats.
•In a medium saucepan, heat remaining 1 1/2 Tablespoons oil over medium-high heat; add onion, reduce heat to lowest setting and cook, stirring occasionally until softened and lightly golden, about 15 minutes.
•Add garlic; cook, stirring occasionally, 10 minutes more.
•Add tomatoes and their juices, broth, basil leaves, 1/4 teaspoon salt, sugar and generous pinch of pepper. Bring to a gentle simmer.
•Cook, stirring occasionally, until flavors have melded well, about 40 minutes.
•Roast the prepared tomatoes on middle rack of oven until softened and slightly collapsed, about 18 minutes.
•Arrange bread on a second baking sheet. Toast in oven on upper rack until lightly golden and dried out, about 8 minutes.
•Cool tomatoes and bread on wire racks.
•Remove Tomato Soup from heat and cover.
Returning to Zucchini Puree:
•In a blender combine onion mixture, zucchini and 1 cup of water. Puree to form a very thick soup. Return soup to pot.
•Gentle reheat both soups until warmed through, but not piping hot, then remove from heat and adjust seasoning to taste.
•Serve soups together in wide shallow bowls, arranging from opposite sides of each bowl scant 3/4 cup zucchini puree first, then 1/2 cup tomato soup [soups will remain separate].
•Garnish with roasted tomatoes, torn toasts and shaved cheese. Drizzle with olive oil.