“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.” - by TUDES
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
- 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.
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 46 cal
- 2%
- Fat
- 2.9 g
- 4%
- Carbs
- 5 g
- 2%
Based on a 2,000 calorie diet
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Reviews (25)
Rate This Recipe
"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 grated..." See more parmesan cheese. Delish! Used all the seasonings from the recipe, but increased them by quite a bit - was a teeny bit bland to start with."
KARATEGIRL2001
"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 this ..." See moreto my friends who are just starting to cook as an easy tried and true recipe. One time I made this and I only had cucumbers in the house, so I used those instead of zucchini and they worked just as well. Thanks for the recipe!"
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