Reviewer:

Cooking Level: Intermediate

Living In: Bedford, Pennsylvania, USA

Reviewed: Apr. 22, 2013

Very forgiving. I forgot to add the Zucchini until 3 minutes before serving time. By serving time it had blended already, in just a few minutes.

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Reviewer:

Vaiva

Reviewed: Nov. 9, 2012

If you, like me, don't care for a strong tomato flavor, there is a quick fix for that little bothersome problem: simply add a little sugar, balancing the sugar with salt, until the tomato flavor dies back to a comfortable place. That little trick revolutionized my ability to tolerate tomato based soups and sauces, and to even crave them. The sugar should simply be used in the same quantities that one might use salt.... just as a seasoning. Magic happens when you do, even if you like the sharp bite of tomatoes in soups and sauces!

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Reviewer:

bomackin

Reviewed: Nov. 2, 2012

Amazing flavor! I used lowfat turkey andoule sausage and had no celery so I used some celery seed. I only had 4 cans of diced tomatoes and that worked fine too. I mixed yellow and green zuchinni, and red and green bell peppers for nice color. After it was all cooked, I removed the sausage pieces and used my immersion blender a little to make it thicker while still having nice chunks of veggies and then threw the sausage back in. We loved this!

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Reviewer:

RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: San Jose, California, USA

Reviewed: Sep. 28, 2012

have been making this soup for years and it is a family favorite. I add 1 cup of red wine (any red will do) and 1 tsp. of fennel seed. Makes enough to share and even won the neighborhood "Soup Off"

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Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Gorham, New Hampshire, USA

Reviewed: Sep. 4, 2012

This is a terrific late summer soup! As other reviewers have said, have some chicken stock or base on hand to make 6 or more cups of stock - add two cups of stock after the sausage and celery and simmer for 15 minutes or so and then add remaining ingredients, adding more stock as needed - remember to increase the seasonings to taste to account for the additional volume. Also try jazzing this soup up with BBQ'd Cajun sausage and/or chorizo with canned diced tomato with chili and onion rather than stewed tomatoes, or even throw in a few chopped fresh tomatoes at the end, along with the green pepper. This is a very tasty and satisfying zucchini and sausage soup!

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Reviewer:

Zed 76

Reviewed: Aug. 14, 2012

Best soup recipe ever using up so much of the over abundance of Zucchini. Even a year after being in the freezer, it still tastes great. I added fresh corn to it. Sure gave it lots of color.

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Reviewer:

SILVERBOW

Reviewed: Nov. 3, 2010

Super recipe. I did use Italian sausage ad found it to be pretty think and ended up adding some water (just eyeballed it) but delish! I froze half of it...I hope it will taste as good as when first cooked. But great recipe. Will make plenty of times in the future!!

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Reviewer:

DREGINEK

Reviewed: Nov. 7, 2009

This soup was very good! Made it a few times while the zucchinis were multiplying like crazy.

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Reviewer:

Tara S.

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Middleton, Idaho, USA

Reviewed: Oct. 20, 2009

I made a slight modification to this recipe: instead of stewed tomatoes I diced 3 medium tomatoes from my garden. It was a perfect soup for a cool fall day.

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