Zucchini Tomato Soup - My Way Chef

It's soup season! One of Phil's favorites.....hearty, healthy and easy. Soon to be one of your favorites! Subscribe for new videos each Friday.
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Steps by Roa Music |   / roa_music1031  

RECIPE
INGREDIENTS
4 lb Zucchini 1/2 inch dice
1 lb sweet yellow onions 1/2 inch dice
1/2 lb carrots 1/2 inch dice
1/2 lb celery 1/2 inch dice
8 oz. Gorgonzola Cheese crumbled more for stronger flavor
1 lb. tomatoes chopped
8 cups chicken stock divided into 6 cups and 2 cups
4 Tbsp extra virgin olive oil
2 Tbsp butter
8 garlic cloves
1 Tbsp salt
1 Tbsp Italian seasoning
1 tsp pepper
1/2 tsp crushed red pepper (more if you like it spicier or less for non Italians)
8 Tbsp grated pecorino cheese
1/4 lb Orzo

DIRECTIONS

1. Melt butter in oil in 8 qt.. Dutch oven. Add onions, carrots, celery, salt, peppers and seasoning and sauté over med. for 8 min.

2. Add garlic and zucchini, cook for 4 min, then add diced tomato and six cups of stock. Bring to a boil then reduce heat to low and cook covered for 30 min.

3. Cook orzo in 2 cups of chicken stock for 8 minutes, uncovered. Remove from heat and set aside.

4. After soup has cooked for 30 minutes, melt in gorgonzola. Remove from heat and cool for 10-15 minutes

5. Puree soup in blender in 1 quart batches (approx 4) adding 2 tbs. of grated cheese to each batch before blending.

6. Return to pot. Add in the cooked orzo with its liquid and stir until well distributed

7. Cook 5-10 minutes. Enjoy!