Delicious as is. The whole family loved it!

This seemed more like a pasta sauce than a soup to me. I doubt I'll make it again, although my mom seemed to like it, so she might.

I read the previous reviews, and so didn't have high hopes for this recipe. But we are so flush with tomatoes and zucchini right now that I thought it was worth a go. I'm so glad I did! I think this recipe is terrific! I love the dill and the taragon, both of which become very subtle after simmering. I made few changes to the recipe. I peeled and seeded our torpedo-sized zucchini. I didn't use roma tomatoes, just some that my husband had recently harvested. I used only 1/2 a cup of water. Next time I might reduce the sugar a bit, but that's the only change that I think I'd make. And the good news is that there's plenty of leftovers, so I'll freeze half for a cold fall evening. We had the soup with some crunchy bread and had what I thought was a perfect meal. My three-year-ld thought so, too.

I am not sure that I like the dill in it. I added a can of white beans for protein. Made a vegatarian meal with some toast and white wine.

OK..this soup is certainly different. Can't put my finger on what is missing. The spices need to be played with quit a bit to get the right taste. I did in the end mix together 3 egg yolks with 1/2 cup heavy cream and gradually added that into the soup. This improved the flavor for me tremendously. I'm not sure if I'd make again given the time it takes to prepare. But maybe..just maybe.