If you’re from the Midwest, you might be familiar with Minerva’s. There’s one not far from my hometown in Iowa and there’s one not too far from my folk’s in South Dakota. Although they’ve expanded over the years, don’t mistake this for your average chain – it is THE place to wine and dine someone! I was lucky enough to go there for my birthday dinner last month.
While I’ll say the steaks are superb, what I really loved most was their Tomato Zucchini Soup or Bisque as they call it. I haven’t been able to get it off my mind. There’s something elusive in that bisque!
I’m usually pretty good at nailing flavors but I’m tossing up my hands and instead giving you my version of a Tomato Zucchini Bisque. While it’s not quite Minerva’s, it’s delish! It’s also a bit creamier. I like just a touch of cream, about 1/4 cup, but you can add more if you’d like or leave it out if you want to be very healthy.
Super fast and easy, this is a great back pocket recipe to have. It’s also a fantastic way to sneak a few extra vegetables into what looks like pretty much a standard tomato soup!
While most soups along this line use basil and garlic for flavoring, if you’re feeling more adventurous, try the tarragon and use just the slightest pinch of clove. The teensiest tiny pinch…your diners will never know what hit them! Serve with crackers or bread or maybe a grilled cheese.
Tomato Zucchini Bisque
2 tablespoons of olive oil
1 onion, roughly chopped
2 zucchini, unpeeled and roughly chopped
2 cloves of garlic, minced
3 14 ounce cans whole tomatoes or 1 1/2 29 – 30 ounce cans
1 cup stock or water (low sodium chicken or vegetable stock works well)
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon honey or maple syrup
1 teaspoon dried tarragon or basil (1 tablespoon if fresh)
pinch of ground clove
1/4 to 1/2 cup cream, optional
In large saucepan, saute the onion and zucchini in the oil until the onion is translucent, about five to six minutes. Add the garlic and saute for another minute.
Add the tomatoes and juice, crushing the tomatoes, then add the stock, salt, pepper and honey or maple syrup. If using dried herbs, add them now. Simmer for 10 minutes, stirring now and then, until vegetables are tender. If using fresh herbs, add them after the simmer.
Remove soup to a blender, in batches, and process until smooth. Return to a clean pan. Reheat over low heat until the soup returns to a bare simmer. Reduce heat and when the soup has stopped simmering, stir in the heavy cream. Add a pinch of clove, taste and adjust seasonings.
- Do not boil soup after the cream is added.
- Take care in blending hot liquids; fill blender only halfway, loosen the top stopper and hold lid down with a towel for protection.
From the kitchen of http://www.frugalhausfrau.com
You know I’ll be bringing this to our Throwback Thursday #25 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!