Zucchini Tomato Soup II

Zucchini Tomato Soup II
  • PREP TIME
    30 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    10 People
  • VIEWS
    133

Capture the essence of late summer's bounty with this vibrant Zucchini Tomato Soup. A delightful way to transform fresh garden zucchini and ripe tomatoes into a comforting and flavorful meal. Its bright flavors and creamy texture make it a family favorite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    1 g
  • Sodium
    476 mg
  • Sugar
    3 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large colander, sprinkle salt over zucchini slices. Let stand for 30 minutes to drain, then pat dry.

02

Step

In a stockpot, heat vegetable oil over medium-high heat. Sauté 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.

03

Step

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, salt, and pepper to taste. Simmer for an additional 5 minutes.

For an extra creamy texture, stir in a swirl of heavy cream or a dollop of Greek yogurt before serving.
Feel free to adjust the amount of hot pepper sauce to suit your spice preference.
Garnish with fresh basil leaves or a sprinkle of Parmesan cheese for an elegant touch.

Antone King

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 44 Ratings)
Total Reviews: (8)
  • Marcella Mertz

    Super easy and delicious! I used an immersion blender right in the pot to puree the vegetables.

  • Shania Watsica

    I doubled the recipe and froze half for later. So convenient!

  • Brook Rice

    I've made this soup several times, and it's always a hit!

  • Morgan Brekke

    I like to top it with some croutons and grated Parmesan cheese.

  • Augusta Mckenzie

    I added a can of cannellini beans for extra protein and fiber. It was a hearty and satisfying meal.

  • Bradly Herman

    My kids loved this soup! They didn't even realize they were eating zucchini.

  • Max Spencer

    Great way to use garden veggies. I used vegetable broth and it was still really tasty!

  • Ari Hermanbogan

    This soup is amazing! My garden overfloweth with zucchini and tomatoes. The nutmeg makes it special.

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