Am I the only one who doesn’t really like to mess with the temperature of soup? This always happens when I add milk at the end of the recipe for tomato soup. I always find myself microwaving it after adding milk because of the amount of creamy texture that I’m trying to achieve. The other day I realized I don’t have to do that! Welcome ZUCCHINI to your creamy soups!
In addition to a beautiful texture, zucchini is low in calories, high in potassium, high in vitamin C, high in vitamin A, and it’s low glycemic. Tomatoes are also great because they contain lycopene, potassium, and other antioxidants (vitamins A, C, and E). Tomatoes are best eaten with healthy fats like olive oil, which is exactly what this recipe includes instead of a lot of butter.
Creamy tomato and zucchini soup (about 3 servings)
3 cups of tomatoes
1 tablespoon of balsamic vinegar
2 peeled zucchinis
1 medium onion
2 cloves of garlic
1 cup of vegetable broth
2 tablespoons of olive oil
2 tablespoons of oat flour
Salt and pepper to taste
Directions: Chop tomatoes, zucchinis, onion and garlic. Cook chopped veggies in vegetable broth on medium/low until tomatoes and zucchini are cooked and soft. Stir in oat flour, olive oil, and balsamic vinegar and simmer 1 minute. Turn off the stovetop, remove from heat for 2 minutes. Pour into blender or use immersion blender to blend all ingredients. Serve with garlic or cheesy toast and crackers. I let my grilled cheese sit in that soup like it was a hot tub!