Recipe review: Joy the Baker’s Tomato Zucchini Soup


I need to be in just the right mood to want to eat soup. But, oddly enough, I really enjoy making it from scratch. This works out well for me, because I can take the time to make the soup, eat maybe a bowl of it, then freeze the rest in portions for a quick meal whenever I’m in the mood.

The problem is, even if I’m in the mood for soup, I tend to be a bit picky about what kind I want. So I’m usually looking for different kinds to make, hoping to find one that appeals to me both right when I see it and a fair bit of time after I first find it.

That’s how I found Joy the Baker’s recipe for Tomato Zucchini Soup.

Okay, first off, don’t let the long-ish list of ingredients for this¬†recipe scare you. It’s pretty easy to bring them all together and turn them into soup.


You start out by cutting up your vegetables. Once they’re mixed together, you throw them in a pot with some olive oil and garlic. You let that cook for a while, then add your spices.


Oh, and the spices in this soup? They come together wonderfully, giving the soup an almost-Italian flavour that I hadn’t quite been expecting.

Once you add your wet ingredients, all you have to do is let everything simmer. Just make sure you watch for the spitting of the soup…. The pot I used wasn’t as deep as it should have been, so I ended up with a mess on my stove and a burn on my thumb. Nothing that wasn’t easily cleaned up, though.

Tomato Zucchini Soup - Unblended

And that’s pretty much it, really. All that’s left is to blend your soup, using either a regular blender or a hand blender.

Well, that’s not all that’s left. The last step, of course, is to eat the soup – which made the mess on my stove and the burn on my thumb completely worthwhile.

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