I love soup. I honestly think I could live on soup alone (and probably did my first few years of University). Here is one of my favorite soups. I usually make it in the fall when zucchinis and tomatoes are overflowing in the garden. But the tomatoes looked particularly beautiful at the grocery store today so I whipped up a batch this evening. Enjoy!

Tomato Zucchini Soup

1 tablespoon olive oil
2 cups thinly sliced onion
2 teaspoons red wine vinegar
2 teaspoons granulated sugar
1/4 teaspoon pepper
28 ounce can diced tomatoes
2 cups low sodium chicken broth
2 medium zucchini, chopped
1 cup corn
1/4 cup chopped fresh basil

Heat olive oil in large saucepan on medium. Add onion. Cook for about 20 minutes, stirring often, until caramelized.

Add vinegar, sugar and pepper. Heat and stir for about 1 minute until sugar dissolved.

Add next four ingredients. Stir. Bring to a boil on medium-high. Reduce heat to medium-low. Cover. Simmer for 5 to 10 minutes, stirring occasionally, until zucchini is tender.

Add basil. Stir and serve.

Kitchen Table Talk…

Do you love soup as much as I do? Feel free to share your creations in the comment area below. Or if you like this post, share it with your friends and family through your favorite social media service.

Who Is The Accidental Chef?

Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about what she does when she’s not in the kitchen, visit iDeborah.com