I love simple lunches. Something I can whip up or reheat easily is key. So when I was figuring out what to do with all of the tomatoes we have coming in right now from our garden, I knew that a soup would be perfect. Now I normally roast my tomatoes with some other veggies to make the base for my marinara sauce so I thought why not roast up some tomatoes for a soup as well.
This recipe, from start to finish, takes 30 minutes and can easily be made in larger quantities to store for future lunches (or dinners!). It’d go great with a grilled cheese and a salad. The kids loved it as well!
Tomato Zucchini Soup
- 4 Roma tomatoes, diced
- 2 medium zucchini, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 handful fresh basil, stems removed
- Salt & pepper
Preheat oven to 375 degrees.
Line rimmed baking sheet with foil and lay tomatoes and zucchini on sheet.
Mix olive oil and garlic together in a small bowl. Drizzle over vegetables. Roast for 15-20 minutes or until slightly golden.
Remove veggies from the oven and let cool for 5 minutes. Add to Magic Bullet, food processor, or blender (your choice!) and blend for a few seconds until just combined. Add basil and salt and pepper. Blend until it’s at the consistency you like.
Pour and serve. This soup can be served cold, lukewarm, or hot. It tastes good either way!
Serves 2-4 depending on portion size
What type of soup do you love?