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