Zucchini Tomato Soup II Recipe

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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.

—ELIZZYC

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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. ;)

—I'm nuts too...

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28 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!

—KARATEGIRL2001

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Nov 28, 2005

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

—MORABITO79

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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.

—tracynjason

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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!

—Dmseck

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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.

—gapch1026

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Sep 30, 2010

This is soooo delicious!! Only changes I made are I used 3 large tomatoes (about 2 cups) and used fresh herbs including a little cilantro and put them in the blender with the veggies. Will definitely be making this again soon. Give this a try...you won't be disappointed.

—Jansen

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Nutrition

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.

Nutritional Information

Zucchini Tomato Soup II

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 46
** Calories from Fat: 26

% Daily Value *
** Total Fat 2.9g 4 %
** Saturated Fat 0.5g 2 %
** Cholesterol 0mg 0 %
** Sodium 476mg 19 %
** Potassium 204mg 6 %
** Total Carbohydrates 5g 2 %
** Dietary Fiber 1.2g 5 %
** Protein 1g 2 %
** Sugars 2.5g
** Vitamin A 5 %
** Vitamin C 21 %
** Calcium 2 %
** Iron 4 %
** Thiamin 5 %
** Niacin 4 %
** Vitamin B6 9 %
** Magnesium 5 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.