Zucchini Parmesan Soup with Tomato Tart
Recently I was offered the opportunity to guest post on the Healing Tomatoes blog. If you haven’t had a chance, please go by and check out her website!
I started to think about what to make…and just couldn’t decide….I wanted to make something that included tomatoes….but I wanted to also make something in a bowl (since I am Bowl Me Over) – and as you know, not everything ends up in a bowl, but most things do. It’s getting near fall and so I’m starting to really think about soups and stews.
Are you a soup person? Does it have to be cold outside for you to eat soup, or do you enjoy soup during the warm summer months? I am from the Central Valley of California. There are not many cold winters here; our average winter temperatures rarely get below 60. And for me, I enjoy a great bowl of soup all year long. Soup is good food!
Zucchini Parmesan Soup – for the soup, I started with leeks. If you haven’t used leeks before, they come with a dark green top, that you remove & then clean them by slicing the leek in half and rinse it very thoroughly. Leeks grow in the earth and have a tendency to collect grime in-between the layers. No worries! Just rinse them thoroughly. The other veggies you’ll need is zucchini, yukon gold potatoes and mushrooms.
Take all of these ingredients and sauté them in a couple pats of butter & olive oil. You want them to be soft and aromatic, not brown, so low and slow – sauté for about 10-15 minutes, add some salt, pepper and just a touch of red pepper flakes. After 20 minutes, add about three cups of Vegetable Broth. You’ll want just enough to cover the veggies. Increase the heat to medium high. Cover & boil until the potatoes are tender.
At this point, you’ll simply puree the soup until it has a smooth and silky consistency. You may need to add some additional vegetable stock. When you’ve finished the puree, add in parmesan cheese. Stir to melt and that’s it – simple and delicious, this soup is done in 30-35 minutes and is the creamiest, complex soup – minus the cream & calories!
For the tomato tart you’ll take one sheet of puff pastry. Score around the outside about a half inch, all the way around. Pierce the inside with a fork several times – this will allow the edges to puff up, but the inside will not rise.
Spread with a couple tablespoons dijon mustard. Sprinkle with cheese – I used about 1 1/2 cups, parmesan, cheddar & gouda (if you have a favorite cheese, by all means, use that!). Just keep all ingredients inside the “frame” you’ve scored into the pastry.
Then simply bake at 400 degrees for 20-25 minutes until the tart is set. That’s it! Fabulous served warm or cold!
I hope you enjoyed these recipes, the best of both worlds….tomatoes and soup!
For the complete recipe for Zucchini Parmesan Soup – please click here.
For the complete recipe for Tomato Tart – please click here.