Zucchini Tomato Soup I

Zucchini Tomato Soup I

16 Reviews 3 Pics
Joanna Knudsen
Recipe by  Joanna Knudsen

“I got this recipe from a neighbor and my family really liked it. I have shared the recipe with many!”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. In a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. Season with oregano, garlic powder and salt. Bring to a boil.
  2. Using a saute pan brown ground beef and then add to stock pot. Add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes.

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Reviews (16)

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Sarah R-G

Sarah R-G

This is a very good and filling soup, even the way I made it: I needed to use my slow cooker, so I had to reduce the tomatoes and zucchini a bit otherwise it wouldn't have all fitted in. I browned the meat/pepper/onion first and put it on top of the chopped veges in the s/c pot. I used beef stock instead of soup mix. I also omitted the pasta because (a) there was no room and (b) pasta doesn't really work in a slow cooker soup unless you add it near the end. It was scrumptious and I will definitely make it again, probably reducing the amount so I can use the right proportion of ingredients.



WOW!!! What a delicious, filling soup. I made this for my family a year ago and it has become a regular. I freeze my garden tomatoes and zucchini in the Fall when I have an abundance and enjoy their fresh taste all Winter long with this recipe. We add two cans of tomatoe sauce to make the broth creamier and a can a sliced mushrooms. When we serve the soup we sprinkle grated cheese over the top and have homemade bread. I have also made this soup using shredded leftover roast beef instead of hamburger. I would highly recommend this soup to anyyone!! So simple and so good.



Absolutely fantastic. It was easy and very tasty indeed. I didn't have beef and onion soup available to me however and just used beef soup with some extra onions. A real find, thankyou.

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Amount Per Serving (9 total)

  • Calories
  • 483 cal
  • 24%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 23.6 g
  • 47%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 682 mg
  • 27%

Based on a 2,000 calorie diet



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Zucchini Soup II


next recipe:

Tomato Zucchini Soup