I don’t believe in banishing soup to the back of the cupboard once the sun starts shining. A good, hearty, bone-warming soup in front of the fire is certainly one of my favourite winter things, but a super simple summer soup is also very hard to beat. Whether it’s chilled or piping hot, spooned from a bowl on a Sunday at home or sipped from tin cups and a flask at the beach I’m a HUGE fan!

Look at it, gleaming there in the sunshine – it’s a bowl full of summer!

Super simple summer soup. Tomato soup with roasted zucchini, flageolet beans and pistou.

Roasting the zucchini (courgette) before adding it to the soup brings out all its gorgeous flavour and adding a dollop of homemade basil pistou and some fresh garden herbs really turns this soup into a summer celebration.

5.0 from 1 reviews
Tomato and Roasted Zucchini Summer Soup with Basil Pistou
 
Author:
Serves: Serves 2
Prep time:
Cook time:
Total time:
 
A simple summer soup which makes the most of the season's vegetables and herbs - a bowl full of sunshine!
Ingredients
For the Soup
  • 1 large zucchini (courgette), sliced into thin rounds
  • 2 tbsp olive oil
  • 6 spring onions, trimmed and sliced thinly
  • 2 cloves garlic
  • 1x 400g can/ 2 cups chopped tomatoes
  • 1x 400g can/2 cups flageolet beans, drained and rinsed
  • ½ cup water
  • ½ tbsp (about 3 sprigs) oregano, chopped
  • 11/2 tbsp (about 10 sprigs) flat leaf parsley, chopped
  • salt and freshly ground black pepper
For the Pistou
  • 40g/ 1 packed cup fresh basil
  • 60ml/1/3 cup olive oil
  • Juice of half a lemon
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper
Instructions
  1. Preheat your oven to 180Fan/200C.
  2. Toss the courgette slices in one tablespoonful of the olive oil, sprinkle with a little salt and some black pepper.
  3. Roast on a baking tray in the preheated oven for about 40 minutes or until golden brown.
  4. Heat the remaining tablespoonful of olive oil in a medium saucepan and gently fry the spring onions and garlic for one minute.
  5. Add the tomatoes, beans and water to the pan and simmer gently for about 10 minutes.
  6. Meanwhile, make the pistou by adding all the ingredients to a blender and whizzing until smooth.
  7. Add the fresh herbs, roasted zucchini and some salt and pepper to taste to the soup.
  8. Serve, topped with a spoonful of pistou.

Super simple summer soup with roasted zucchini, flageolet beans and basil pistou

 

TIP: Cannellini or haricot beans work well in place of the flageolet and marjoram or dill in place of the oregano.

If you want to go the whole summery way you could try making some nasturtium pesto and using that instead of the pistou!

nasturtium pesto, thinlyspread.co.uk

*Disclosure: I’m an ambassador for Froothie and have been trying out the Optimum G2.1 Blender – the latest addition to the Froothie Blender range!  My review and recipe posts which mention the Froothie contain affiliate links, buying through the links won’t cost you any more but I will earn a small commission which will enable me to keep blogging at Thinly Spread, thank you!

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