I can’t wait until I can make this soup with vegetables from our garden! This is such an easy soup to make and is a wonderful summer meal~
Things are starting to grow!
This is our first attempt at a raised garden and we got a late start, but it won’t be long now! I hope!
Roasted sweet red peppers, vegetable stock, sliced zucchini, garlic, cream and olive oil
Drain and slice the peppers
Saute garlic in olive oil for 2 minutes and then add zucchini and peppers
Cook and stir
about 10 minutes
Add broth, cream and seasonings and bring to a boil.
Simmer for 15 minutes
Grab your handy dandy stick blender…what? You don’t have one? You NEED this. Really.
Puree until smooth. I love this part, it’s so much fun. You feel like you’re Master of the Universe. Seriously.
Garnish with lots of fresh Parm and basil
Soup’s On!
Here’s the recipe:
GARDEN SOUP
Ingredients
- 2 -3 medium zucchini sliced
- 1 8 oz jar roasted sweet peppers
- 3-4 cloves garlic minced
- 2 T olive oil
- 3 cups vegetable broth
- 1 cup 1/2 and 1/2
- S&P
- Italian seasoning
- fresh basil
- freshly shaved Parmesan
Instructions
- Saute garlic in olive oil over medium heat for 2 minutes.
- Add zucchini and roasted red peppers and saute for 10 minutes.
- Season with salt and pepper and a few healthy dashes of Italian seasoning.
- Add broth and cream. Bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove from heat and use an immersion blender to puree soup.
- Return to heat to make sure the soup is hot before serving.
- Garnish with fresh basil and shaved Parmesan.
Notes
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Thanks for stopping by today! Come back tomorrow and I’ll show you these gorgeous vegetable plates and a table set in the garden~
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I’m sharing with:
the Tablescaper for SEASONAL SUNDAY
Stone Gable for ON THE MENU MONDAY
Memories by the Mile for TUESDAY TRIVIA
Easy Life Meal and Party Planning for BBQ BLOCK PARTY
Rattlebridge Farms for FOODIE FRIDAY
Alderberry Hill for MAKE THE SCENE MONDAY