"This simple soup is delicious made with ingredients fresh from the garden, but you can substitute frozen zucchini and a can of tomatoes if fresh veggies are not available. This is best served with freshly grated Romano cheese and a loaf of crusty bread. " — DIANA42
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lean ground beef
red onion, chopped
zucchini, thinly sliced
salt and pepper to taste
hot pepper sauce, or to taste
grated Romano cheese
This recipe was an excellent base for embellishment. Without embellishment, it fear it would not have been soup but rather a bland sloppy mess of zucchini, meat and onion. I made sure to add the liquid from the can of tomatoes, fresh chopped garlic, and mushrooms. Most importantly, I added additional herbs and spices. 1 teaspoon each dried tyme and parsley (fresh is better but double the amount), 1/2 teaspoon salt, pepper to taste, one can of beef broth and about 1/4 cup of water (broth and water actually made it a soup). Last but not least, I added a half teaspoon of cumin. This really made the soup sing and gave it a backgroud flavor that wasn't over-powering.
Really Good Soup!! Will make again. Great served over rice. Thanks Again Diana
This isn't soup. I added broth and additional seasonings, but it was still just okay.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Soup IV
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 143
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