Fresh Tomato Zucchini Soup

Fresh Tomato Zucchini Soup

28
SUSANDON 8

"At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance."

Ingredients 1 h 10 m {{adjustedServings}} servings 88 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
  2. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
  3. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.
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Reviews 28

  1. 34 Ratings

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samatwitch
10/6/2008

I've made this recipe (based on this recipe) many times over the past couple of years and just love it, as does my neighbour who writes for food magazines. I grate the zucchini & saute it, then add the chopped tomatoes, onion, garlic and a chopped red pepper, with chili flakes, fresh basil and dried dill, when I add the vegetable broth. I also add some garlic, ginger and chili mix I buy in jars from the grocery store. I always double the batch and freeze half of it. Lovely to look forward to on a chilly fall or winter evening.

Fay Huebner
11/16/2010

I did change a couple of things, not ingredients but the method of getting there. We have a farm and sell at the local Farmer's Market so everthing is super fresh. I peeled my tomatoes and did NOT core them. I put the zucchini, tomatoes, garlic, onion and chili pepper in a roasting pan(covered in olive oil ) and roasted at 425 for about an hour turning them a couple of times. Roasted veggies are so much more flavorful. When they were done I transfered them to the food processor and pureed. I then put them in my "soup pot" on the stove and added my herbs. I added the vegetable broth not using as much as the recipe called for. This is a wonderful fresh soup that can be served rustic or very elegant to guests. Thanks to Susandon for posting!

Gorrig
10/8/2005

We too have a glut of tomatoes and zucchini (courgettes to us Brits) during the summer months and this a classic soup with which to use up the abundant supply. It is a favourite at dinner parties and if you like it a bit more spicy add a teaspoon of harissa paste.