Zucchini Chowder with Fire-Roasted Tomatoes, Basil and Parmesan Cheese


by Debra Daniels-Zeller

(serves 6 to 8)


8 oz shiitake mushrooms, sliced,
with tough stems removed
1 cup chopped sweet onions
1 to 2 Tbs extra-virgin olive oil, divided
2 stalks celery, sliced
1 med (5 to 8 inch) carrot, sliced
1/2 red or green pepper, diced
4 cloves garlic, sliced or pressed
1 med potato, red, white, or blue,
small dice
4 cups sliced zucchini, (about 3 med sized
zucchini [6-10″])
2 to 4 Tbs hot salsa
1 cup corn, fresh from the cob
2 to 3 cups water
1/4 cup cashew butter (optional)
28-oz can fire-roasted tomatoes
large handful fresh basil, roughly chopped
4 cups chopped chard, kale or mustard greens,
to taste salt and pepper
optional parmesan cheese


Zucchini ChowderDirections

  • Dry sauté shiitake mushrooms in a heavy skillet over medium heat. When wilted, remove from pan and set aside.
  • Sauté onions in one tablespoon oil until lightly browned. Add celery, carrot, pepper and garlic Stir and cook until vegetables begin to caramelize. This takes about ten minutes. Sauté sliced zucchini separately in the remaining tablespoon of oil.
  • Place all vegetables, mushrooms, potatoes, corn and salsa and water in a soup pot. Combine about 1/4 cup tomatoes with cashew butter (if desired) and puree with a blender or hand blender. Add the tomatoes to the soup and simmer on low for about 20 minutes.
  • Stir in chopped greens and basil, season with salt and pepper. Add Parmesan cheese to garnish, if desired.

Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.

<< Back to Soups