My children, my wonderful and loving babies that they are gave me a whopper of a cold just about the time the swine flu made its grand entrance. I am not normally paranoid more than my genes dictate this did give me pause. I must confess I was one of those obnoxious people buying up all the hand sanitizer left on the store shelves. No surprise it wasn’t swine or even anything nearly that exotic. My body craves vitamin C when sick. I prefer the form to be the Tomato Zucchini Soup from Whole Foods. I have searched for the Whole Foods tomato zucchini soup recipe to no avail so I improvised. This is what I came up with. It is thick and chunky. Alternate this recipe with the January posting of Primordial Chicken Soup and you might be okay for the second round of flu in the fall.
2 tablespoons olive oil
6 garlic cloves, chopped
1 onion, chopped
2 (28 ounce) can crushed tomatoes
2 teaspoons basil
2 teaspoons thyme
4 medium zucchini, cubed
2 tablespoons white sugar
1 tablespoon brown sugar
4 cups V-8 juice
1 cup heavy cream (optional)
1/2 cup Parmesan cheese (optional),
Salt & pepper to taste
Directions
Heat oil in a large saucepan or pot on medium-low heat.
Add onion and garlic and cook until softened and fragrant
Add the basil and thyme, mix
Add the tomatoes, zucchini, white and brown sugar, mix
Add the V-8
Cover allowing some steam to escape and simmer on low heat for 30-40 minute.
Add the Parmesan, stir
(optional) Add the cream, stir
Ladle into big white bowls, serve with a slice of good sourdough bread
I am currently working on the sourdough recipe for my newly acquired bread maker, which is a story in itself. I served the tomato soup with a goat cheese, basil, tomato sandwich on store bought sourdough bread.
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