Tomato Zucchini Bisque (CS)

By hmp13

Ingredients

• 1/4 cup olive oil
• 1 cup diced carrots (2 medium)
• 4 cups diced zucchini (3 – 4 medium)
• 1 cup diced red onion (half a medium onion)
• 1 cup diced white onion (1/2 a medium)
• 1 cup diced celery
• 6 cloves garlic, smashed
• 3 tablespoons fresh thyme leaves, roughly chopped (or rubbed straight off the stem)
• 2 bay leaves
• Pinch of red pepper flakes
• 4 cups (approximately 2 28 ounce cans) crushed plum tomatoes
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups heavy cream (optional)

Details

Servings 10

Preparation

Step 1

In a large stockpot with a covered lid, warm the olive oil over medium high heat. Cook the vegetables and garlic with the herbs and pepper flakes until tender (about 10 to 12 minutes). Stir the vegetables often, until well coated in the oil, making sure not to burn.

Turn the heat down to medium, remove the lid and add the tomatoes and 4 cups water. Bring the soup to a boil and then simmer for 20 minutes.

Season the soup with the salt and pepper and remove the bay leaves.

Remove the pot from the stove. Blend half of the soup in a blender for 2 to 3 minutes or until smooth. Add 1 cup of heavy cream directly to the soup through the top part of the blender white blending. Blend the second half of the soup using the same method and the remaining cream.

Combine all the soup and push through a fine strainer set over a large bowl or pot, for a finer consistency. Adjust the seasoning to taste and serve warm