Since I promised some Thin Thursday recipes to counteract Tuesday’s Tasty Treat sinfulness, I thought I would share a tomato soup that I recently made. While I’m still on the journey to finding THE perfect homemade creamy tomato soup, this one was more about incorporating the bounty of veggies.
I made this tomato soup a few days after we came back from the beach with a market basket full of my parent’s fresh-out-of-the-garden organic veggies. Again, another sneaky way I’m helping my kids learn to love zucchini. They each had seconds!
Creamy Tomato Basil Soup with Zucchini and Corn
- 1 large onion, sliced then cut in half into half-moon shape
- 4 cloves garlic, minced
- 1 large zucchini, chopped
- 5 cups tomatoes, chopped
- 1/3 cup fresh basil, cut into strips
- 2 cups vegetable broth
- ¼ teaspoon thyme
- ¼ teaspoon parsley
- ¼ teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 cup soy creamer
- 1 cup frozen corn, thawed (canned will work, too)
In a large stockpot add just enough water to cover bottom of pot. Sauté onions until soft, about 6 minutes, adding additional water if needed. Once onions are soft, add garlic and sauté for an additional minute.
Add zucchini to onions and garlic, and cook 2 more minutes. Next add tomatoes and basil allowing to simmer for 5 minutes.
Pour vegetable broth into mixture, then stir in spices and sugar. Add creamer just before pureeing. Use an immersion blender if you have one. If not, puree in blender in batches being careful not to fill over halfway at a time since the steam and heat from the soup can cause the lid to pop off. Once the soup is ready to serve, stir in the corn. Enjoy summer’s bounty!