Reviewed: Nov. 3, 2010

Super recipe. I did use Italian sausage ad found it to be pretty think and ended up adding some water (just eyeballed it) but delish! I froze half of it...I hope it will taste as good as when first cooked. But great recipe. Will make plenty of times in the future!!

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4 users found this review helpful

Reviewer:

DREGINEK

Reviewed: Nov. 7, 2009

This soup was very good! Made it a few times while the zucchinis were multiplying like crazy.

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4 users found this review helpful

Reviewer:

Tara S.

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Middleton, Idaho, USA

Reviewed: Oct. 20, 2009

I made a slight modification to this recipe: instead of stewed tomatoes I diced 3 medium tomatoes from my garden. It was a perfect soup for a cool fall day.

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Reviewer:

caitlin.pearce

Reviewed: Sep. 29, 2009

I did not like this soup at all. It was way too tomatoey for me. I will not be making this again.

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Reviewer:

BarbB

Cooking Level: Expert

Reviewed: Aug. 29, 2009

This was great soup! My boyfriend even raved about it for a week and is begging me to make it again. I did make some changes, I used diced tomatoes instead of stewed, I omitted the celery and I had to add a can of beef broth and some vegetable broth to make it more soup like. I also made this in my slow cooker (low for 8 hours)then topped with shredded mozzarella and served with rolls and salad. Yum!

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5 users found this review helpful

Reviewer:

STUMBLEIN1

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

Reviewed: Jul. 20, 2009

I have been making a version of this recipe since I was a newlywed (when dinasours roamed the earth :), and couldn't lay my hands on my recipe because my cookbooks are packed away while we do some remodelling. I have a bounty of zucchini and was so glad to find the recipe here. The soup is simmering on the stove right now and the whole house smells fantastic. We will eat this in big bowls with crusty bread and a salad. Not fancy, but comfort food at its best.

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Reviewer:

Lynardo

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Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

Reviewed: Jul. 8, 2009

This was absolutely delicious. The blend of flavours was amazing. I used 5 mild italian sausages that I took out of their casings before browning. I was a little short on celery (maybe a 1/4c) so I threw in a 1/2tsp or so of celery salt. I didn't have stewed tomatoes on hand so I used two 19 fl oz cans of Aylmer Accents petite cut tomatoes with spicy red pepper and one of those cans filled with chicken stock. I still can't believe how good the flavour was, it had a nice bite to it but not too spicy that my kids wouldn't eat it. Very good and will definitely be making again. It was wonderful on a cold rainy summer day.

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Reviewer:

kitty

Reviewed: Aug. 22, 2008

We liked this quite well. Since I didn't have any celery, I used double the zucchini and put in celery salt and whole celery seed instead. I sliced all the zucchini and pepper in the food processor so it took very little time to prepare.

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Reviewer:

DECAR48

Reviewed: Jul. 22, 2008

Ohhh this was WONDERFUL! My only changes were to add a little salt and then we added mozzarella to our bowls of soup. Divine! I would highly recommend using diced tomatoes instead of stewed sliced tomatoes. I didn't find any "stewed diced" so I bought the sliced and they were really big chunks. I spent about 5 minutes cutting up the slices with a pair of kitchen scissors. :-)

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Reviewer:

Not Much Of A Cook

Reviewed: Jun. 1, 2007

I gave this 4 stars because I did make changes, but it is a great starting point. I quadrupled the recipe in order to can it (I was able to can 14 quarts, plus served dinner to my family of 8). I had to add chicken broth to make it a "soup". I added about 3.5 quarts of chicken broth for the quantity I made. I then found the juice to be too runny, and there were still tons of veggies. I took about 3 blender fulls and pureed it, then put them back into the soup. This gave it a great balance of soup and veggies. I also added a good amount of garlic simply because we like it. I plan to use this recipe a lot this summer to help preserve the abundance of zucchini from our garden. For those interested in canning it, I pressure canned it at 11 lbs pressure for 90 minutes.

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15 users found this review helpful