Zucchini Tomato Soup II

Name: Zucchini Tomato Soup II
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 10 servings
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

Rating: 4.53 stars

43 Ratings
37 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.

By TUDES

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Recipe Summary

prep:

30 mins

cook:

35 mins

total:

1 hr 5 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1

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

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Step 2

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.
Step 3

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; protein 1g 2% DV; carbohydrates 5g 2% DV; fat 2.9g 5% DV; cholesterol 0mg; sodium 476.2mg 19% DV. Full Nutrition

Reviews (37)

Most helpful positive review

ELIZZYC

09/19/2003

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 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. Read More

Helpful

(36)

Most helpful critical review

I'm nuts too

09/19/2003

I agree that this is a great way to use up garden veges however it had the look and texture of jarred baby food carrots (it was odd that it turned orange). I would recommend deseeding the zucchini because it had seeds in it that didn't puree. Although it didn't taste bad but it wasn't "wow" either. Thanks anyway Beverly.;) Read More

Helpful

(9)

43 Ratings

5 star values: 30
4 star values: 8
3 star values: 4
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ELIZZYC

09/19/2003

Helpful

(36)

KARATEGIRL2001

01/24/2006

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 to 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! Read More

Helpful

(17)

MORABITO79

11/28/2005

i used two cans of seasoned diced tomatoes and added a little more hot sauce. delicious! Read More

Helpful

(12)

I'm nuts too

09/19/2003

Helpful

(9)

tracynjason

09/28/2009

I made this exactly as the recipe said and it was really good. My husband does not like tomatoes or zucchini and really liked this soup. Read More

Helpful

(7)

Dmseck

11/10/2010

REALLY good! I wanted a chunky soup so didn't puree; rather I mashed the cooked veggies against the side of the pot to break it up some. Left out the sugar and nutmeg used extra garlic a carrot and fresh cilantro instead of parsley. Also used crushed red pepper flakes for the heat and the chopped garlic adds a little heat as well. I don't understand anyone saying it's bland. Sauteing in oil releases lots of flavor! Make sure you drain the water off the salted zucchini or soup will be too salty. Thanks for this recipe as I'm STILL trying to use up zucchini & summer squash from the garden! Read More

Helpful

(7)

bellbellbell

08/30/2010

I get so many compliments on this soup it's crazy! I usually double the batch because it's so popular and I want some left over for lunch. The only thing I change is the parsley - I don't like it so I omit it. And I use fresh basil instead. And a bit more garlic than is probably necessary... Read More

Helpful

(6)

gapch1026

01/20/2009

A taste of summer in the middle of winter... I followed the recipe exactly EXCEPT I added yellow squash in addition to the zucchini and slightly more of the seasonings and spices. Thinned it at the very end with a little milk as suggested. I only pureed it slightly to retain some chunks of texture and color. I enjoyed this and WILL be making it again. Read More

Helpful

(5)

SiameseCello

02/09/2010

Absolutely loved it!!! Great for helping keep New Year's resolutions without feeling denied. Even with the added cooked and drained wild rice. We like lumpy stew-like soups so I didn't pruee it at all. I also threw in some chopped carrots and a box of sliced mushrooms. We'll definately leave this one in the show!! Thanks. Read More

Helpful

(4)

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Nutritional Information

Zucchini Tomato Soup II

Servings Per Recipe: 10
Calories: 46.4

% Daily Value *

protein: 2 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 5 %

saturated fat: 2 %

cholesterol:

vitamin a iu: 5 %

niacin equivalents: 4 %

vitamin b6: 9 %

vitamin c: 21 %

folate: 5 %

calcium: 2 %

iron: 2 %

magnesium: 5 %

potassium: 6 %

sodium: 19 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.