Tomato soup with zucchini and flavored croutons
Tomato soup with zucchini is a perfect choice for hot summer days when garden tomatoes are bursting with flavor and aroma. This dish is not only delicious but also packed with nutrients, and when served with flavored croutons, it becomes a true feast for the senses. I invite you to discover this simple yet flavorful recipe that will bring a touch of sunshine to your plate.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour and 5 minutes
Servings: 4-6
Ingredients:
For the soup:
- 1.5 kg ripe garden tomatoes
- 1 zucchini (approximately 500 g flesh)
- 1 red bell pepper
- 2 carrots
- 1 parsley root
- 1 parsnip
- 2 yellow onions
- 2-3 garlic cloves
- 50 ml olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon
- 1 teaspoon pepper
- salt to taste
- 1.5 l water
For the flavored croutons:
- 1/2 loaf of sliced bread
- 100 g butter
- 4 garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- a little grated parmesan
Preparation steps:
1. Preparing the tomatoes: Start by bringing a large pot of water to a boil. When the water reaches a rolling boil, add a tablespoon of salt and stir well until the salt dissolves. Place the well-washed tomatoes in the water and let them boil for 2-3 minutes. Then, remove the tomatoes from the water and let them cool so you can peel them.
2. Preparing the vegetables: Peel the vegetables (except for the bell pepper) and cut them into cubes. In a deep skillet, heat the olive oil. Add the chopped vegetables and sauté them with a few drops of boiling water. If you prefer a stronger flavor, you can sauté the vegetables a bit, but I recommend using water to keep the dish healthier.
3. Adding the zucchini: When the vegetables are well softened, add the peeled and cubed zucchini. Add hot water (from the one you blanched the tomatoes in) until the ingredients are covered.
4. Preparing the soup: Pass 3/4 of the peeled tomatoes through a food processor, and cut the rest into small cubes. Add the tomato puree to the pot with the vegetables once the zucchini starts to soften. If you like the texture of the soup, leave some tomato cubes in the soup. Add the peeled and cubed bell pepper towards the end to keep it crunchy.
5. Boiling the soup: Add hot water according to how thick you want the soup to be. I use about 1.5 l of water. Cover the pot and let the soup simmer over medium heat for about 30 minutes. Then, add the bell pepper and spices, along with two grated garlic cloves. Let the soup boil for another 10-15 minutes, tasting along the way to adjust the spices to your preference.
6. Finalizing the soup: Once the soup is cooked, turn off the heat and add the chopped parsley for an extra touch of freshness.
7. Preparing the flavored croutons: Cut the slices of bread into cubes. In a skillet, melt the butter together with the grated garlic and spices (thyme and basil). Add the bread cubes and stir them to coat evenly with the flavored butter. Transfer the croutons to a tray and bake them in the oven at 200 degrees for 8-10 minutes or until they are golden and crispy. Finally, sprinkle a little grated parmesan over them.
8. Serving: The tomato soup with zucchini can be served hot or cold. Top with the flavored croutons and enjoy this summer delight.
Useful tips:
- Use well-ripened garden tomatoes for an intense and natural flavor.
- If you like strong flavors, you can also add a few fresh basil leaves to the soup to enhance the aroma.
- Instead of croutons, you can also add toasted bread slices directly to the plate for a similar effect.
- This soup pairs perfectly with a fresh green salad or a refreshing fruit drink, such as lemonade or a fruit smoothie.
Nutritional benefits:
Tomato soup with zucchini is an excellent source of vitamins and minerals, being rich in vitamin C, vitamin A, and antioxidants. Tomatoes contain lycopene, a beneficial compound for health that helps protect the skin and reduce the risk of cardiovascular diseases. Zucchini is low in calories, making it an ideal ingredient for a balanced diet.
Frequently asked questions:
1. Can I use canned tomatoes instead of fresh tomatoes?
- Yes, but I recommend choosing high-quality canned tomatoes to maintain the delicious taste of the soup.
2. How can I adapt the recipe to be vegan?
- All the ingredients are already vegan, just make sure to use plant-based butter instead of dairy butter for the croutons.
3. How long can the soup be kept in the fridge?
- The soup can be stored in the fridge for 2-3 days. Reheat it carefully on the stove or in the microwave, adding a little water if necessary.
4. What other ingredients could I add?
- You can add green beans, peas, or even quinoa to add more fiber and protein.
I hope you find this tomato soup with zucchini and flavored croutons not only delicious but also easy to prepare. Experiment with flavors and ingredients to customize it to your taste! Enjoy!
Tomato soup with zucchini is a perfect choice for hot summer days when garden tomatoes are bursting with flavor and aroma. This dish is not only delicious but also packed with nutrients, and when served with flavored croutons, it becomes a true feast for the senses. I invite you to discover this simple yet flavorful recipe that will bring a touch of sunshine to your plate.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour and 5 minutes
Servings: 4-6
Ingredients:
For the soup:
- 1.5 kg ripe garden tomatoes
- 1 zucchini (approximately 500 g flesh)
- 1 red bell pepper
- 2 carrots
- 1 parsley root
- 1 parsnip
- 2 yellow onions
- 2-3 garlic cloves
- 50 ml olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon
- 1 teaspoon pepper
- salt to taste
- 1.5 l water
For the flavored croutons:
- 1/2 loaf of sliced bread
- 100 g butter
- 4 garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- a little grated parmesan
Preparation steps:
1. Preparing the tomatoes: Start by bringing a large pot of water to a boil. When the water reaches a rolling boil, add a tablespoon of salt and stir well until the salt dissolves. Place the well-washed tomatoes in the water and let them boil for 2-3 minutes. Then, remove the tomatoes from the water and let them cool so you can peel them.
2. Preparing the vegetables: Peel the vegetables (except for the bell pepper) and cut them into cubes. In a deep skillet, heat the olive oil. Add the chopped vegetables and sauté them with a few drops of boiling water. If you prefer a stronger flavor, you can sauté the vegetables a bit, but I recommend using water to keep the dish healthier.
3. Adding the zucchini: When the vegetables are well softened, add the peeled and cubed zucchini. Add hot water (from the one you blanched the tomatoes in) until the ingredients are covered.
4. Preparing the soup: Pass 3/4 of the peeled tomatoes through a food processor, and cut the rest into small cubes. Add the tomato puree to the pot with the vegetables once the zucchini starts to soften. If you like the texture of the soup, leave some tomato cubes in the soup. Add the peeled and cubed bell pepper towards the end to keep it crunchy.
5. Boiling the soup: Add hot water according to how thick you want the soup to be. I use about 1.5 l of water. Cover the pot and let the soup simmer over medium heat for about 30 minutes. Then, add the bell pepper and spices, along with two grated garlic cloves. Let the soup boil for another 10-15 minutes, tasting along the way to adjust the spices to your preference.
6. Finalizing the soup: Once the soup is cooked, turn off the heat and add the chopped parsley for an extra touch of freshness.
7. Preparing the flavored croutons: Cut the slices of bread into cubes. In a skillet, melt the butter together with the grated garlic and spices (thyme and basil). Add the bread cubes and stir them to coat evenly with the flavored butter. Transfer the croutons to a tray and bake them in the oven at 200 degrees for 8-10 minutes or until they are golden and crispy. Finally, sprinkle a little grated parmesan over them.
8. Serving: The tomato soup with zucchini can be served hot or cold. Top with the flavored croutons and enjoy this summer delight.
Useful tips:
- Use well-ripened garden tomatoes for an intense and natural flavor.
- If you like strong flavors, you can also add a few fresh basil leaves to the soup to enhance the aroma.
- Instead of croutons, you can also add toasted bread slices directly to the plate for a similar effect.
- This soup pairs perfectly with a fresh green salad or a refreshing fruit drink, such as lemonade or a fruit smoothie.
Nutritional benefits:
Tomato soup with zucchini is an excellent source of vitamins and minerals, being rich in vitamin C, vitamin A, and antioxidants. Tomatoes contain lycopene, a beneficial compound for health that helps protect the skin and reduce the risk of cardiovascular diseases. Zucchini is low in calories, making it an ideal ingredient for a balanced diet.
Frequently asked questions:
1. Can I use canned tomatoes instead of fresh tomatoes?
- Yes, but I recommend choosing high-quality canned tomatoes to maintain the delicious taste of the soup.
2. How can I adapt the recipe to be vegan?
- All the ingredients are already vegan, just make sure to use plant-based butter instead of dairy butter for the croutons.
3. How long can the soup be kept in the fridge?
- The soup can be stored in the fridge for 2-3 days. Reheat it carefully on the stove or in the microwave, adding a little water if necessary.
4. What other ingredients could I add?
- You can add green beans, peas, or even quinoa to add more fiber and protein.
I hope you find this tomato soup with zucchini and flavored croutons not only delicious but also easy to prepare. Experiment with flavors and ingredients to customize it to your taste! Enjoy!