Last night, I had one of my occasional flops in the kitchen. No one’s perfect, and I am certainly no exception. I had plans for a fresh, vegetable sauté to eat alongside a chicken and rice casserole. After I finished my concoction, Gary took one bite and said, “Kinda mushy, isn’t it?” He was right. I had overcooked my sauté into a mushy mess.
Plan B: pureed vegetable soup!! A delicious accident.
Squash, Tomato, and Red Pepper Soup
2 tablespoons olive oil
½ of a medium yellow onion, diced
Kosher salt and freshly cracked black pepper
2 large garlic cloves, chopped
3 small-medium zucchini or yellow squash or a mix, chopped
½ of a red bell pepper, diced
4 ounces fresh white mushrooms, diced
2 tomatoes, diced
Fresh basil leaves, chopped
Chicken Stock
Water
Honey or agave nectar (optional)
Heat olive oil in a large skillet over medium to medium-high heat. Add onions and garlic, along with a sprinkle of salt. Sauté until the onions soften, about 3 minutes.
Add the chopped zucchini and squash, plus a sprinkle more salt, and sauté until they begin to soften, about 3-4 minutes. Add red bell pepper and mushrooms, and, you guessed it, another sprinkle of salt. Cook for about 6-7 minutes until veggies are fork tender.
Add the tomatoes and stir. Cook another 2 minutes. Stir in chopped basil, and remove from heat.
Remove from heat, and allow vegetables to cool. Add mixture to a food processor or blender, and puree to desired smoothness, adding chicken stock to loosen the mixture. Transfer vegetables back to the skillet or a pot. Heat over medium-low heat. Add more chicken stock or water until soup is desired consistency. Season to taste. If you like, add a little honey or agave nectar for a note of sweetness.
Tip: Seasoning in layers—lightly after each addition—will result in better incorporation and more consistent, deep flavoring.
