"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
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2 1/2 tablespoons
sweet onion, chopped
chopped fresh red chile pepper
1 (14 ounce) can
dried dill weed
ground black pepper
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.
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.
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Tomato Zucchini Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 43
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