Vegetarian-style Zucchini-Tomato Soup

Vegetarian-style Zucchini-Tomato Soup Recipe - Healthy and Delicious

| Servings: 6 |

Vegetarian diet

Introduction

This Vegetarian-style Zucchini-Tomato Soup is a delicious and nutritious dish that is perfect for any time of the year. Packed with fresh vegetables and flavorful herbs, this soup is sure to satisfy your taste buds.

History

This recipe is a modern twist on traditional vegetable soups that have been enjoyed for centuries. The combination of zucchini and tomatoes creates a rich and hearty soup that is both comforting and satisfying.

Ingredients

2 medium onions, chopped
3 cloves of garlic, minced
4 tbsp of olive oil
1 cup of sliced celery
1 cup of sliced fennel
3 qt (2.84 liters) of vegetable stock (or water; using vegetable stock will result in a more flavorful soup)
6 tomatoes
1 bay leaf
1 tbsp of fresh basil, chopped
1 tsp of dill, chopped
2 tbsp + 1 tablespoon of chopped parsley
3 cups of zucchini, chopped into large pieces
1 oz (28 g) of dry sherry
0.5 cup of cream
salt and pepper to taste

How to prepare

Sauté the onions and garlic in hot olive oil until the onions collapse.
Add the celery and fennel; continue to sauté for 5 minutes.
Add the stock, tomatoes, bay leaf, basil, dill, and parsley.
Bring to a boil, then lower the heat to simmer.
Simmer, uncovered, for 30 minutes.
Add the zucchini, sherry, salt, and pepper.
Continue to simmer for 30 minutes until the zucchini is tender.
Stir in the cream right before serving.
Top with chopped parsley.

Variations

Add some cooked chickpeas or lentils for extra protein and fiber.
Stir in some cooked pasta or rice for a heartier soup.
Garnish with grated Parmesan cheese or a dollop of pesto for added flavor.

Cooking Tips & Tricks

Be sure to sauté the onions and garlic until they are soft and fragrant to build a flavorful base for the soup.

- Simmering the soup uncovered allows the flavors to meld together and intensify.

- Adding the cream at the end of cooking ensures a creamy and luxurious texture.

Serving Suggestions

Serve this soup with crusty bread or a side salad for a complete and satisfying meal.

Cooking Techniques

Sautéing the vegetables before simmering helps to develop their flavors.

- Simmering the soup uncovered allows the liquid to reduce and intensify the flavors.

Ingredient Substitutions

Use vegetable broth instead of vegetable stock for a lighter flavor.

- Substitute coconut milk for the cream for a dairy-free option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of soup with a sprig of fresh basil or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp green salad or a side of roasted vegetables for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 250 calories. This makes it a satisfying and filling meal option.

Carbohydrates

This soup is a good source of carbohydrates, with approximately 20 grams per serving. Carbohydrates provide energy and are essential for overall health.

Fats

With the olive oil and cream in this recipe, each serving contains about 15 grams of fat. These healthy fats are important for brain function and overall well-being.

Proteins

While this soup is vegetarian and does not contain meat, it still provides about 5 grams of protein per serving. Protein is essential for muscle growth and repair.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and folate. These nutrients are important for immune function, vision, and overall health.

Alergens

This recipe contains dairy in the form of cream, so it may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Overall, this Vegetarian-style Zucchini-Tomato Soup is a nutritious and well-balanced meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Vegetarian-style Zucchini-Tomato Soup is a delicious and nutritious dish that is perfect for any occasion. Packed with fresh vegetables and flavorful herbs, this soup is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was a warm summer day, and I had just returned from the farmer's market with a bounty of fresh zucchini and tomatoes. As I unpacked my bags and laid out my ingredients on the kitchen counter, I couldn't wait to experiment and create something delicious.

I had always loved cooking, ever since I was a little girl watching my own grandmother whip up mouthwatering dishes in her kitchen. She had taught me the importance of using fresh, seasonal ingredients and the joy of sharing meals with loved ones. I had picked up recipes from her, as well as from friends, cookbooks, and even cooking shows on TV. But there was something special about discovering a new recipe on my own, especially one that would become a family favorite.

As I chopped the zucchini and diced the tomatoes, the kitchen filled with the sweet aroma of summer vegetables. I could already imagine the rich flavors blending together in a hearty, comforting soup. I decided to add some garlic, onions, and fresh herbs from my garden to enhance the taste. The soup would be simmered slowly on the stove, allowing the ingredients to meld together and create a delicious, nutritious meal.

As the soup bubbled away, I couldn't help but think back to all the recipes I had learned over the years. Each one had a story behind it, a memory attached to it. Some were passed down through generations, like my grandmother's famous apple pie. Others were discovered by chance, like the time I stumbled upon a recipe for homemade pasta sauce in an old cookbook at a garage sale. But no matter where they came from, each recipe held a special place in my heart.

I had always believed that food was more than just sustenance – it was a way to connect with others, to express love and creativity. Cooking for my family and friends brought me joy and fulfillment, and I hoped that this new recipe would do the same.

Finally, the soup was ready. I ladled it into bowls, garnishing each one with a sprinkle of fresh parsley and a drizzle of olive oil. The colors were vibrant, the aroma inviting. I couldn't wait to taste it and share it with my loved ones.

As I took my first spoonful of the vegetarian-style zucchini-tomato soup, I closed my eyes and savored the flavors. The sweetness of the tomatoes, the earthiness of the zucchini, the warmth of the herbs – it was a symphony of tastes and textures. I knew right away that this recipe would become a staple in my kitchen, a go-to dish for family gatherings and cozy nights at home.

Over the years, I would continue to tweak and perfect the recipe, adding new ingredients and techniques to make it my own. But the essence of the dish would always remain the same – fresh, wholesome, and made with love.

And as I sat at the table, surrounded by my family, enjoying the soup together, I felt grateful for the gift of cooking and sharing meals with those I cared about. It was a simple pleasure, but one that brought me immense joy and fulfillment. And I knew that as long as I had my recipes and my loved ones by my side, I would always find happiness in the kitchen.