Zucchini Summer Soup

Zucchini Summer Soup

9 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 50 m
Recipe by  Elizabeth

“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. ”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (9)

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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 think this recipe is terrific! I love the dill and the taragon, both of which become very subtle after simmering. I made few changes to the recipe. I peeled and seeded our torpedo-sized zucchini. I didn't use roma tomatoes, just some that my husband had recently harvested. I used only 1/2 a cup of water. Next time I might reduce the sugar a bit, but that's the only change that I think I'd make. And the good news is that there's plenty of leftovers, so I'll freeze half for a cold fall evening. We had the soup with some crunchy bread and had what I thought was a perfect meal. My three-year-ld thought so, too.



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 with 1/2 cup heavy cream and gradually added that into the soup. This improved the flavor for me tremendously. I'm not sure if I'd make again given the time it takes to prepare. But maybe..just maybe.

One Hot Mama

One Hot Mama

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.

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Amount Per Serving (8 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 1652 mg
  • 66%

Based on a 2,000 calorie diet



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Mexican Zucchini Cheese Soup


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Dill-icious Zucchini Potato Soup