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.

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Recipe Summary

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

46 calories; protein 1g 2% DV; carbohydrates 5g 2% DV; fat 2.9g 5% DV; cholesterol 0mg; sodium 476.2mg 19% DV. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(36)

Most helpful critical review

Rating: 3 stars
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
(9)
43 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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
(36)
Rating: 5 stars
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
(17)
Rating: 5 stars
11/28/2005
i used two cans of seasoned diced tomatoes and added a little more hot sauce. delicious! Read More
(12)
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Rating: 3 stars
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
(9)
Rating: 5 stars
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
(7)
Rating: 5 stars
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
(7)
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Rating: 5 stars
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
(6)
Rating: 5 stars
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
(5)
Rating: 5 stars
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
(4)
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