SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP

Sarasota's Broccoli, Zucchini and Potato Soup image

A few things to chop, but well worth the taste. Fresh flavors, rich, but no cream. Herbs and fresh vegetables give this all it needs. The cheese and potatoes gives it a little creamy texture and then I love to finish it topped with a roasted tomato in bread crumbs. It just seems to make it perfect. A nice slice of fresh bread, any kind you have. Some good bread sticks would be wonderful. Now I like to make my own, but honestly I don't always have time. A nice short cut ... Pillsbury bread sticks, but make a mix of melted butter, garlic, dried Italian seasoning and brush after you twist them up. Then sprinkle on Parmesan cheese. If you bake these on parchment paper or foil sprayed with Pam ... no clean up. They are easy quick and simple.

Provided by SarasotaCook

Categories Potato

Time 1h5m

Yield 4-6 large bowls, 8-10 serving(s)

Number Of Ingredients 20

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Ingredients

1 large head broccoli (I use about 3/4 of the tops, but some of the tender stems too, not the very ends)
1 cup broccoli, to finish off the soup just the tops chopped well
3 zucchini, skins on (large and chopped)
3 russet potatoes, peeled and diced
1 potato, to finish off the soup fine chopped also peeled
1 cup onion, chopped
1 leek, chopped (maybe 2 if they are small, depending on the size)
4 teaspoons garlic, minced
1 cup romano cheese (Parmesan is ok if that is what you have on hand)
6 cups chicken broth (you can also use vegetable broth if you want)
1 bay leaf
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh parsley
1 tablespoon fresh basil
1 teaspoon olive oil
4 tomatoes, slices
1/4 cup italian dried breadcrumbs
1 tablespoon olive oil
olive oil to drizzle over the soup

Steps:

The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
NOTE: Remove the bay leaf before you puree.
Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
Drizzle a little olive oil as a garnish.