Summer Slacker Sunday Supper – Italian Tomato Zucchini Soup

“Last night we had three small zucchini for dinner that were grown within fifty feet of our back door. I estimate they cost somewhere in the neighborhood of $371.49 each.”
 Andy Rooney

An abundance of zucchini already at the vegetable stands and one of my very favorite easy delicious summer soups, tomato and zucchini perked up with pepperoni and mellowed by the sweet Vidalia onions and sweet fresh basil.
This is just one of those homey recipes using what I have in the pantry and fridge along with several fresh herbs from the window boxes, basil, oregano thyme and a few pinches of rosemary leaves.  If you have homemade chicken and beef stock fantastic, but I added a pod of Knorr chicken and beef stock along with about 28 ounces of water to today’s pot of soup.  A few other ingredients went into the pot today and we will have the soup with a fine loaf of crusty bread and a salad.  This recipe makes plenty of soup for two and a couple of lunches…

I couldn’t ignore or resist the few perfectly dried peppers and the bit of olive oil next to them and the only answer was to fry them to go with the soup and bread…

Soup Recipe Ingredients

2-3 tablespoons of EVOO
2 Vidalia onions, thinly sliced (i have uses frozen onions and sweet red and yellow pepper blend/12 ounces
2-medium zucchini, halved and sliced
6 or so small cloves of garlic, smashed and minced
3 sprigs of fresh thyme, leaves only
several leaves of rosemary snipped into pieces
6-8 fresh basil leaves
1/8th teaspoon Italian seasoning
* I also add some fresh basil and oregano leaves
salt and pepper
a sprinkle of red pepper flakes
1 cup of chopped salami or pepperoni (I had a combination of three salami’s from Lidl and used
1-28 ounce can of San Marzano tomatoes, hand crushed
*optional fresh cherry or grape tomatoes added in with canned tomatoes
*optional 1/2 cup seasoned fresh raw tomato sauce…it was left from last night’s pizza and it needed to be used up
2 pods of concentrated stock, chicken, beef, or vegetable
28 ounces of water, more if you need to thin out your soup
1 teaspoon good balsamic vinegar
1 3-4 inch parmesan cheese rind to float and melt into the soup
Grated parmesan

Add the olive oil to a soup pot or dutch oven toss in the sliced onions and sauté medium for about 5 minutes, add the garlic sauté for about a minute.  Add the pepperoni or salami, fresh herbs and seasonings, stir in, add the zucchini, squished tomatoes and sauce if using, 2 pods of stock, 28 ounces of water, balsamic vinegar and cheese rind.  Bring the soup up to a gentle bubbling point, lower heat to simmer and simmer for at least 45 minutes, taste for seasoning.  Serve hot with grated parmesan and red pepper flakes.

Nothing more than a great salad and crusty bread for a casual Sunday Summer Slacker Supper.  Enjoy!



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