Zucchini Summer Soup

Zucchini Summer Soup

9
Elizabeth 0

"This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese. "

Ingredients

1 h 50 m servings 157 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1604 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

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  1. Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
  2. Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
  3. Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
  4. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
  5. Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.

Reviews

9
  1. 11 Ratings

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Most helpful

I read the previous reviews, and so didn't have high hopes for this recipe. But we are so flush with tomatoes and zucchini right now that I thought it was worth a go. I'm so glad I did! I thi...

Most helpful critical

I am not sure that I like the dill in it. I added a can of white beans for protein. Made a vegatarian meal with some toast and white wine.

I read the previous reviews, and so didn't have high hopes for this recipe. But we are so flush with tomatoes and zucchini right now that I thought it was worth a go. I'm so glad I did! I thi...

OK..this soup is certainly different. Can't put my finger on what is missing. The spices need to be played with quit a bit to get the right taste. I did in the end mix together 3 egg yolks w...

I am not sure that I like the dill in it. I added a can of white beans for protein. Made a vegatarian meal with some toast and white wine.

Excellant soup and great way to use up those over-sized zucchinis.

I would've called this a Tomato soup with Zucchini, rather than a Zucchini Soup. It really could be used as a pasta sauce. Not bad flavor though.

Delicious as is. The whole family loved it!

This seemed more like a pasta sauce than a soup to me. I doubt I'll make it again, although my mom seemed to like it, so she might.

Made this for the staff at work, it was a major hit!! Very flavourful and hearty!

This was really really good I adjusted it for my 4 qt slow cooker. I put the chicken broth in the slow cooker on high while I started to prepare the remaining ingredients. I dissolved sugar in a...