Garden to Bowl Vegetable Soup

My loot from the garden this morning was plentiful.  With this variety of vegetables, I will be making one of my favorite soups this Sunday afternoon. If it's too hot outside for soup, this recipe can be enjoyed chilled as well. I am always adding new ingredients to this recipe. Switch up the vegetables or add the newest herb from the garden for a new taste. You really can't go wrong.

Yields 4 hearty bowls of soup:

4 (14-ounce) cans diced tomatoes ( use fresh garden tomatoes if available)
2 tbsp extra virgin olive oil
salt and freshly ground black pepper to taste
3 stalks celery, diced
4 carrots, diced
1 vidalia onion, diced
3 cloves garlic, minced
2-4 zucchinis or squash, sliced
1 cup okra, sliced
3-4 cups chicken broth depending on desired thickness
2 bay leaves
1/4 cup chopped fresh basil leaves 


Preheat oven to 450 degrees F.

Slice the okra and strain the diced canned tomatoes, reserving the juices. Spread both the okra and tomatoes onto a baking sheet keeping them separate. Season with salt and pepper to taste. Drizzle with olive oil and roast until caramelized, about 15 - 25 minutes. 

Meanwhile, in a soup pot, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion, fresh garlic and zucchini. Cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes and okra, reserved tomato juices, chicken broth and bay leaf. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Remove bay leaf to puree with a hand held immersion blender until smooth.

This soup freezes very well so make extra for lunch or for nights when there is no time to cook. It will save you from that last minute pizza delivery you always regret :)

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