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Slow Roasted Tomato and Zucchini soup


Do you have a picky eater!? We know all about picky eaters so we try and sneak veggies in wherever we can. We took a classic tomato soup and kicked it up a notch and added some “secret” zucchini to it. This recipe is perfect for the cooler fall weather. We made ham and cheese sliders to go with it (these are PERFECT for lunches).


What you need for soup:

  • 3 tbsp olive oil
  • 2 large garlic cloves minced
  • 4 stems of fresh Basil leaves (plus more for topping)
  • 1 28 oz can of whole peeled tomatoes
  • 1 14 oz can of diced tomatoes
  • 1 zucchini diced
  • 1 small yellow onion chopped
  • 1 cup of chicken stock
  • parmesan rind

Roasted Tomatoes:

  • Pack of campari tomatoesIMG_7693
  • Olive oil
  • Salt

Preheat oven to 275 F. On a cookie sheet place aluminum foil, cut tomatoes in half drizzle and then sprinkle with salt. Place in oven and cook for 3-5 hours or until they nearly sundried.


In a Dutch heat 2 tbsp of olive oil then add onion and zucchini cook until soft. Remove from heat and puree add chicken stock to help smooth out the veggies about 1/3 cup.

Heat remaining olive oil and add garlic cook for 30 seconds or until fragrant. Add both cans of tomatoes, 4 basil leaves, parmesan rind, then pour in your zucchini puree, 1/2 chicken stock, add salt to taste. Bring soup to a boil then lower heat to simmer for 40 minutes with lid cracked open.

Remove from heat take out the parmesan rind and separate half of soup into blinder puree and pour back together stir and serve. Add chopped basil leaves and parmesan on top to your preference. Enjoy!


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