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Roasted Tomato and Zucchini Soup

roasted tomato soup

Even though the Autumn Equinox is on September 22nd the summer is fading. The evenings are crisp and I’ve taken to wearing long socks around the house. This cool season of stretched light and encroaching winter is my favourite time of year. It’s a shadow of what has passed under the summer sun and what will be under the winter moon. The time has come to make soup.

I love autumn for its coziness. I drink smoothies even in the dead of winter but soup makes for an easy, heartwarming meal when the nights begin to grow shorter. This roasted tomato and zucchini soup is the first fall batch. My tomatoes were looking worse for wear in the fridge so I threw them in my cast iron and roasted them with zucchini. Then I blended them up for this simple soup. My roommate’s girlfriend was my taste-tester and I was flattered by her enthusiasm. She was sitting in my dining room cursing fall for everything it brings; after tasting the soup she told me she was beginning to understand what the season is all about and maybe she liked it after all.

This time of year always feels like a new beginning for me — vestiges of my school girl days I suppose. Even though it’s time to prepare for winter rest there’s something exhilarating about fall. Perhaps because it’s time reap what we’ve sowed. Who knows? Whether you’re dreading winter because you sense that chill in the air or you are looking forward to the first snowfall I highly recommend you make yourself some soup. It’s good for you.

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roasted tomato soup

roasted tomato soup

Roasted Tomato and Zucchini Soup

Ingredients

  • two zucchinis
  • 3 vine-ripened tomatoes
  • 1 lb. heirloom cherry tomatoes
  • 1 onion
  • 2 cloves garlic
  • 1 tbsp. olive oil
  • pinch of salt
  • 3 cups vegetables
  • 1/4 cup raw cashews
  • tarragon for garnish

Instructions

  1. Soak cashews for at least 4 hours. This step isn’t totally necessary if you have a good food processor.
  2. Toss vegetables in olive oil, salt and crushed garlic. Roast in oven at 350°C until they begin to brown, the skins on the tomatoes will break and the zucchini should be soft.
  3. Put the vegetables in your food processor with vegetable broth and cashews. Purée until smooth.
  4. Store in fridge or serve immediately garnished with tarragon.

3 Comments

  1. Longdistance Code 61897 Anne Anne Hennessy says

    Looks really yummy. I enjoy your writing Jocelyne, love, Anne

  2. Judy Auer says

    What a beautiful post Jocelyne! I so enjoyed reading it. I have everything on hand I need to make the soup. Purchased the raw cashews a few hours ago 😃
    Ron is really into soups right now and of course Nan loves soups. They are going to love this one, and me too. Thanks Jocelyne! ❤️💕

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