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Zucchini Summer Soup

SUBMITTED BY: Elizabeth PHOTO BY: cookiequeen

"This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese. "
PREP TIME  40 Min
COOK TIME  1 Hr
READY IN  1 Hr 50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 extra large zucchini, cubed
  • 2 teaspoons salt
  • 4 roma (plum) tomatoes, chopped
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (12 ounce) can tomato paste
  • 1 cup water, or as needed
  • 1 (32 ounce) can chicken broth
  • 1/4 cup white sugar
  • 2 1/2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 sweet onion, chopped
  • 1 large green bell pepper, chopped
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons grated Parmesan cheese
  • salt and pepper to taste

DIRECTIONS

  1. Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
  2. Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
  3. Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
  4. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
  5. Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2008 by cookiequeen
OK..this soup is certainly different. Can't put my finger on what is missing. The spices... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2008 by bumpitykids
I read the previous reviews, and so didn't have high hopes for this recipe. But we are so... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2008 by Dawnmarie
I am not sure that I like the dill in it. I added a can of white beans for protein. Made a... MORE


 
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Nutritional Information
Zucchini Summer Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 165

  • Total Fat: 6.3g
  • Cholesterol: 1mg
  • Sodium: 1588mg
  • Total Carbs: 25.3g
  •     Dietary Fiber: 4.3g
  • Protein: 5.5g

VIEW DETAILED NUTRITION

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