It’s hot outside and eating hot soup is probably the last thing you want to do. However, I think I might be able to change your mind. This soup is really good and right now is prime time for making it with flavorful summer tomatoes and fresh picked zucchini. If it’s just too hot to eat soup where you are, you can always enjoy this soup chilled.
Tomato soup is one of my favorite kinds of soup. I appreciate a good tomato soup with a grilled cheese sandwich. So good. This soup is a little more substantial than a regular tomato soup, because it also contains roasted zucchini and chicken. Fresh basil and sautéed onions and garlic add to the flavor.
I served this soup with garlic bread for dinner the other night and it was a big hit. Everyone loved it and went back for seconds. Even my little guy slurped it up.
This soup is easy to make and doesn’t take too much time. The part that takes the longest is roasting the tomatoes, but you can work on other steps of the recipe while you are waiting for the tomatoes to finish roasting.
You can also make just the base of this soup and stop after you have puréed it. The puréed soup can be frozen for later use. When you’re ready to eat it, heat the purée and add roasted zucchini and chicken.
Roasted Tomato & Zucchini Soup with Chicken
|Prep time||15 minutes|
|Cook time||1 hour, 15 minutes|
|Total time||1 hour, 30 minutes|
- 2.25lb Fresh Tomatoes
- 1 medium Onion (small dice)
- 2 heaped teaspoons Garlic (minced)
- 1 cup Fresh Basil (chopped)
- 14.5oz Canned Tomatoes (diced)
- 4 cups Chicken Broth
- 2 medium Zucchini
- 2 cups Cooked Chicken (diced)
- olive oil
- kosher salt
- Mozzarella (shredded)
- Parmesan (shredded)
|Preheat the oven to 400°. Line a large baking sheet with foil. Cut the fresh tomatoes into wedges. Place them on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast the tomatoes for 45 minutes.|
|Place 1 tablespoon of olive oil in a large soup pot. Heat over medium high heat. Add the onion and cook until soft and lightly colored, about 3 minutes. Add the garlic and continue to cook for another 3-4 minutes.|
|Slowly pour the chicken broth into the pot. As you add the broth, scrape the bottom of the pot to loosen the browned bits on the bottom.|
|Stir in the canned tomatoes and the basil.|
|Cover the pot and let the soup simmer over low heat. When the tomatoes have finished roasting add them to the soup. Ladle the soup into a food processor fitted with the blade and puree until the tomatoes are broken up into small bits. Take care not to burn yourself with the hot soup as you transfer it to the food processor. Return the soup to the pot. Cover the soup and continue to simmer over low heat.|
|Slice the zucchini in half lengthwise and then chop it into bite sized slices. Line a sheet pan with foil. Place the zucchini slices on the foil and drizzle lightly with olive oil. Season with salt & pepper. Roast the zucchini in the oven at 400° for 15 minutes. When the zucchini have finished roasting add them to the soup.|
|Add the chopped cooked chicken to the soup.|
|Season the soup with salt and pepper. Cover the soup and let it simmer over low heat for about 15 minutes.|
|Ladle hot soup into bowls and top with a little shredded mozzarella and parmesan.|
Make it easy: use the meat from a rotisserie chicken from the grocery store.
Serve the soup with garlic bread or bread sticks for a satisfying dinner.
Vegetable broth can be substituted for chicken broth and you can leave the chicken out if you want to make it vegetarian.
I am sharing this recipe in the Tomato Love Recipe Exchange. Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Le Creuset. Also visit Recipe for Change to learn more about how to support tomato farmers.
This recipe was adapted from Roasted Tomato Basil Soup by two peas & their pod.
How do you like to enjoy your tomato soup? With crackers, grilled cheese, breadsticks, or just straight up? Leave me a comment and tell me how you do tomato soup.