Tasty tomato-zucchini soup

A fall and winter warmer that’s easy and delicious!

Forget ‘sweater weather’ – for me, fall is all about the beginning of ‘soup season’. With farmers’ markets still brimming with seasonal produce, now is the time to start filling your freezer with delicious homemade soups and this one is a super place to start. It’s easy, nutritious and satisfying. Be sure to check the ‘soups and stews’ category on this website for many more delicious ideas.

Ingredients

• 1/4 cup (60 mL) olive oil
• 1 tablespoon (15 g) butter (dairy or non-dairy)
• 1 medium onion, diced
• 2 large cloves garlic, minced
• 4 cups (450 g) shredded zucchini
• 1 28 oz (796 mL) can diced tomatoes
• Pinch baking soda
• Few pinches each salt and pepper
• 1 teaspoon (1.8 g) each dried basil and oregano
• 1 – 2 teaspoons (5-10 mL) Worcestershire sauce, to taste
• 2 cups (500 mL) vegetable or chicken stock (or more, to taste)
• Few dashes hot sauce, to taste

Method

• In a large saucepan, heat the olive oil and butter over medium heat. When butter has melted, add the onions and sauté for 3-4 minutes, until softened. Add the garlic and cook, stirring often, for 3 minutes more.
• Add the shredded zucchini to the pot and cook, stirring often, for about 5 minutes, until zucchini has softened and reduced in volume by half.
• Add the tomatoes, baking soda (to neutralize the acidity of the tomatoes), salt, pepper, basil and oregano to the pot and stir to blend well. Stir in stock (amount depends on how thick you want the soup to be – I like it as more of a stew-like consistency) and hot sauce, if using.
• Cover pot and bring mixture to a boil then reduce heat so it is simmering. Let cook for 15 – 20 minutes, until tomatoes have softened.
• If you like a more uniform texture, use a potato masher to break up some of the tomato pieces.
• Taste and adjust seasoning to your liking. Serve hot.

Serves 4.