If you can't think of what to do with all your summer veggies, MAKE SOUP. I'm not yelling at you I'm just really excited about this kind of soup. I've already made this twice in one week since my kitchen was bursting with summer squash and corn. Roasting the veggies deepens the flavors even more and is a simple step with a worthwhile result. I highly encourage you to get a Vitamix (as though I don't say that often enough) as it's easily the most used item in my kitchen. Between soups, pestos, smoothies and baby foods my Vitamix can often be used four times in one morning. I honestly can't imagine life without it. But back to this soup, that just screams summer in my opinion. It's light, it's satisfying and it has a lovely sweet flavor that I know children will love (if my daughter is any indication).
3 ears corn, kernels sliced off
2-3 zucchini (or combination of zucchini and squash), chopped in large chunks
2 shallots
3 cloves garlic
1 T sour cream
1 T basil pesto (optional)
~ 4 cups chicken stock
seasonings
Toss corn and zucchini along with garlic and shallots with some olive oil, salt, pepper and paprika and roast in a medium roasting dish at 400 for about 20 minutes. Meanwhile, warm the stock in a large pot. When veggies are done toss them in the pot, add sour cream and pesto and either puree with a hand blender or in a Vitamix. Adjust stock portion depending on the consistency you prefer.
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