Zucchini Tomato Soup II

Zucchini Tomato Soup II

31
TUDES 0

"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

1 h 5 m servings 46 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

31
  1. 37 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 zucc...

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 ...

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...

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

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 zucc...

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.

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 car...

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 ...

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...

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 de...