there are so many things i love about fall, but one of my most favorite thing is fall food! (go figure right?) there's just something about cloudy skies, cool winds and crispy leaves that inspires me to bake and create delicious foods. and i'm all about them comfort foods- bread, cookies, hot cocoa and soup!
one of my favorite go-to recipes for soup is Tomato Zucchini Oregano soup. Not only is it jam packed full of delicious late summer veggies, but it's creamy and decadent.
mama and papa arnesen had tons of zucchini from their garden, so this weekend i snagged a large zucchini so i could make this soup. i opted to use as fresh of ingredients as possible- fresh garlic and even fresh oregano.
Tomato-Zucchini Soup
2 large cans of diced tomatoes
2 Zucchinis (or one large)
1 onion (I used half a large onion)
1 tsp oregano (or to taste)
3 cloves garlic, finely chopped
1 8oz. pkg. cream cheese softened
Saute chopped zucchini, onions and garlic in a large frying pan until tender.
Add to tomatoes and oregano. Boil 20 minutes. Cool a little.
Then, blend until smooth with softened cream cheese.
I love to serve this topped with parmesan cheese and cracker,
or a garlic rubbed grilled cheese sandwich.
and the best part is that it makes a ton of soup!
so i've got soup to last me the rest of the week!
