Zucchini Tomato Soup II

Name: Zucchini Tomato Soup II
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 pound zucchini, sliced; 2 teaspoons salt; 2 tablespoons vegetable oil; 2 onions, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 large tomato, chopped; 2 teaspoons lemon juice; 0.5 teaspoon white sugar; 0.5 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.5 teaspoon dried parsley; 0.25 teaspoon ground nutmeg; 0.25 teaspoon Worcestershire sauce; 0.25 teaspoon hot pepper sauce; salt and pepper to taste

4.6

(44)

38 Reviews

4 Photos

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.

Recipe by Beverley MacLeod

Updated on July 14, 2022

4

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hrs 5 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

1 pound zucchini, sliced
2 teaspoons salt
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups chicken broth
1 large tomato, chopped
2 teaspoons lemon juice
½ teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground nutmeg
¼ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
salt and pepper to taste

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 Facts (per serving)

46	Calories
3g	Fat
5g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 46
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Sodium 476mg	21%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 1g
Vitamin C 13mg	63%
Calcium 18mg	1%
Iron 0mg	2%
Potassium 204mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.