Zucchini Soup
This hearty and comforting potato soup is packed with delicious flavors and textures. The combination of red-skinned potatoes, zucchini, sun-dried tomatoes, and fresh basil creates a wholesome and satisfying dish that is perfect for any time of the year. The creamy texture from the evaporated milk adds an extra layer of richness, making each spoonful a delightful experience. Gather your ingredients and get ready to warm up with a bowl of this flavorful soup.
— Constant Cookbook
Ingredients
- 1 cup boiling water
- 4 sun-dried tomatoes (not oil-packed)
- 2 1/2 lb red-skinned potatoes, cut into cubes
- 3 cups water
- 2 cups vegetable broth
- 1/2 tsp. freshly ground pepper
- 3 zucchini, coarsely grated
- 1/3 cup nonfat evaporated milk
- 1/3 cup chopped fresh basil or 1 tsp. dried basil
Instructions
- In a small bowl, pour the boiling water over the tomatoes. Let stand until the tomatoes are soft, about 5 minutes. Drain, then chop the tomatoes finely.
- In a large saucepan over high heat, bring the potatoes, water, stock and pepper to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
- Remove from heat. Using a slotted spoon, transfer about half the potatoes to a medium bowl. Using a potato masher, mash until almost smooth. Return the mashed potatoes to the saucepan. Add the zucchini and stir to blend.
- Return the saucepan to medium heat, cover and simmer, stirring once or twice, until the zucchini are tender and wilted, 5 to 7 minutes. Stir in the evaporated milk, basil and chopped tomatoes.
- To serve, ladle into individual bowls.
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