Tonight’s Corn Zucchini Tomato soup will be a recipe CH’er @LindaWhit posted in 2013 - An excellent use of summer’s bounty.
Corn, Tomato & Zucchini Soup
1 small onion, roughly chopped
2 garlic cloves, minced
1/4 to 1/2 large red or yellow bell pepper, de-veined and seeded, roughly chopped
2 cups chopped zucchini and/or yellow squash
1 or 2 carrots (depending on their size), peeled and thinly sliced into carrot pennies
1 large tomato, cored and seeded, rough-chopped (OR you can use cherry tomatoes - maybe 8-10 cut in half - Easier to use and less juicy/messy)
1 qt. (32 oz., 4 C.) chicken stock
1 tsp. dried thyme (I use oregano)
salt and pepper to taste
2 ears of corn, kernels removed (or about 1-1/2 cups of frozen corn)
1/2 cup orzo (or other small pasta)
Parmesan cheese, optional
In a 4-qt. stockpot, add some olive or canola oil and heat on medium-high heat. Add onions and garlic and bell pepper and sauté for about 2 minutes, stirring frequently, just until onions are beginning to get translucent. Add zucchini/squash, carrots, and tomatoes; continue to stir occasionally, cooking for a few more minutes.
Add chicken stock to pot, along with dried thyme, salt and pepper. Bring to a low boil, then add corn and orzo.
Turn heat to simmer, and cook for about 10 minutes until orzo is done.
Sprinkle in some grated Parmesan cheese, if you want, OR add it to the top of the soup in your bowl.
LindaWhit 8/31/2013
