READY IN ABOUT 1¼ hrs

Fresh Tomato Zucchini Soup

Read Reviews (25)

"At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance." — SUSANDON

Directions

Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 55 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 06, 2008

I've made this recipe (based on this recipe) many times over the past couple of years and just love it, as does my neighbour who writes for food magazines. I grate the zucchini & saute it, then add the chopped tomatoes, onion, garlic and a chopped red pepper, with chili flakes, fresh basil and dried dill, when I add the vegetable broth. I also add some garlic, ginger and chili mix I buy in jars from the grocery store. I always double the batch and freeze half of it. Lovely to look forward to on a chilly fall or winter evening.

—samatwitch

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Most Helpful Critical Review

Aug 10, 2009

The base of the soup is a good idea. Definitely add zucchini in the end. I added pink beans along with a can of garbanzo beans for more substance. Also added a lot more garlic. I think this recipe called for way too much tarragon however. A little tweaking made it better.

—michelle15

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30 Ratings

Oct 08, 2005

We too have a glut of tomatoes and zucchini (courgettes to us Brits) during the summer months and this a classic soup with which to use up the abundant supply. It is a favourite at dinner parties and if you like it a bit more spicy add a teaspoon of harissa paste.

—Gorrig

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Nov 16, 2010

I did change a couple of things, not ingredients but the method of getting there. We have a farm and sell at the local Farmer's Market so everthing is super fresh. I peeled my tomatoes and did NOT core them. I put the zucchini, tomatoes, garlic, onion and chili pepper in a roasting pan(covered in olive oil ) and roasted at 425 for about an hour turning them a couple of times. Roasted veggies are so much more flavorful. When they were done I transfered them to the food processor and pureed. I then put them in my "soup pot" on the stove and added my herbs. I added the vegetable broth not using as much as the recipe called for. This is a wonderful fresh soup that can be served rustic or very elegant to guests. Thanks to Susandon for posting!

—Fay Huebner

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Sep 16, 2006

This is a great recipe! I just added a little more zucchini and an extra red pepper for more kick and it was perfect! We will definitely make this one again.

—PIXXIEGD

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Aug 16, 2010

I added 2 celery stalks with the onion. Mine was very loose and watery, so during the last 10 minutes, I added a cup of evaporated milk and two cups of cooked rice to thicken it. Before serving I sprinkled some fresh chopped basil leaves on top, and we passed parmesan cheese at the table. This was easy and good.

—Pattipoopidoo

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Oct 05, 2007

I followed the advice of earlier reviewers and added the zucchini in the last 10 minutes of cooking. I also skipped the listed spices and pureed one fresh seeded jalapeño with the tomatoes and onion. This gave the soup a kick and cleared out my sinuses (terrific for a cold). I also toasted some French bread and used it for dipping. I would make this one again for sure.

—CASSANDRAHEARN

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Nov 15, 2006

I thought this was okay--not bad, but not anything special, either. I used fresh herbs, and I wasn't crazy about the dill. Plus, all the flavor simmered out of the zucchini--I think it might be better to add it in during the last 5-10 minutes so it retains some texture and flavor. I don't plan to keep this one. Thanks, anyway.

—KymInNM

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Nutrition

Calories
88 kcal
4%

Carbohydrates
10.5 g
3%

Cholesterol
0 mg
0%

Fat
4.8 g
7%

Fiber
2.9 g
12%

Protein
2.5 g
5%

Sodium
404 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresh Tomato Zucchini Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 88
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
** Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 404mg 16 %
** Potassium 541mg 15 %
Total Carbohydrates 10.5g 3 %
Dietary Fiber 2.9g 12 %
Protein 2.5g 5 %
** Sugars 6.3g
Vitamin A 37 %
** Vitamin C 49 %
Calcium 5 %
Iron 11 %
** Thiamin 13 %
** Niacin 12 %
** Vitamin B6 14 %
** Magnesium 9 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.