Zucchini Tomato Soup II Recipe - Allrecipes.com
Zucchini Tomato Soup II Recipe

Zucchini Tomato Soup II

Recipe by  

"A great way to use up all those extra fresh tomatoes and zucchini from the garden during late summer. My family loves this soup! If you like, this soup can be thinned with a little bit of milk or cream."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  1. In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
  2. In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
  3. Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2003

Great way to use up those end-of-the-summer veggies. Have already made it twice - first time added some pasta to make it more of a meal, second time served it as an appetizer topped with fresh grated parmesan cheese. Delish! Used all the seasonings from the recipe, but increased them by quite a bit - was a teeny bit bland to start with.

Most Helpful Critical Review
Sep 19, 2003

I agree that this is a great way to use up garden veges, however it had the look and texture of jarred baby food carrots (it was odd that it turned orange). I would recommend deseeding the zucchini because it had seeds in it that didn't puree. Although it didn't taste bad, but it wasn't "wow" either. Thanks anyway Beverly. ;)


37 Ratings

Jan 24, 2006

This is an incredibly tasty soup, as good as any in restaurants. It was great to make a big pot of this when I was in college. I'd have lunch ready for me every day for a week. I love to give this to my friends who are just starting to cook as an easy tried and true recipe. One time I made this and I only had cucumbers in the house, so I used those instead of zucchini and they worked just as well. Thanks for the recipe!

Nov 28, 2005

i used two cans of seasoned diced tomatoes and added a little more hot sauce. delicious!

Sep 28, 2009

I made this exactly as the recipe said and it was really good. My husband does not like tomatoes or zucchini and really liked this soup.

Nov 10, 2010

REALLY good! I wanted a chunky soup, so didn't puree; rather, I mashed the cooked veggies against the side of the pot to break it up some. Left out the sugar and nutmeg, used extra garlic, a carrot, and fresh cilantro, instead of parsley. Also, used crushed red pepper flakes for the heat, and the chopped garlic adds a little heat, as well. I don't understand anyone saying it's bland. Sauteing in oil releases lots of flavor! Make sure you drain the water off the salted zucchini, or soup will be too salty. Thanks for this recipe, as I'm STILL trying to use up zucchini & summer squash from the garden!

Aug 29, 2010

I get so many compliments on this soup it's crazy! I usually double the batch because it's so popular, and I want some left over for lunch. The only thing I change is the parsley - I don't like it, so I omit it. And I use fresh basil instead. And a bit more garlic than is probably necessary...

Jan 20, 2009

A taste of summer in the middle of winter... I followed the recipe exactly EXCEPT I added yellow squash in addition to the zucchini and slightly more of the seasonings and spices. Thinned it at the very end with a little milk as suggested. I only pureed it slightly to retain some chunks of texture and color. I enjoyed this and WILL be making it again.


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  • Calories
  • 46 kcal
  • 2%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 476 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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