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Fresh Tomato Zucchini Soup

Rated as 4.22 out of 5 Stars
15

"At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance."
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Ingredients

1 h 10 m servings 88
Original recipe yields 8 servings

Directions

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  1. Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
  2. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
  3. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 88 calories; 4.8 10.5 2.5 0 404 Full nutrition

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Reviews

Read all reviews 33
  1. 40 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I've made this recipe (based on this recipe) many times over the past couple of years and just love it, as does my neighbour who writes for food magazines. I grate the zucchini & saute it, then ...

Most helpful critical review

The base of the soup is a good idea. Definitely add zucchini in the end. I added pink beans along with a can of garbanzo beans for more substance. Also added a lot more garlic. I think this reci...

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I've made this recipe (based on this recipe) many times over the past couple of years and just love it, as does my neighbour who writes for food magazines. I grate the zucchini & saute it, then ...

I did change a couple of things, not ingredients but the method of getting there. We have a farm and sell at the local Farmer's Market so everthing is super fresh. I peeled my tomatoes and did N...

We too have a glut of tomatoes and zucchini (courgettes to us Brits) during the summer months and this a classic soup with which to use up the abundant supply. It is a favourite at dinner parti...

I added 2 celery stalks with the onion. Mine was very loose and watery, so during the last 10 minutes, I added a cup of evaporated milk and two cups of cooked rice to thicken it. Before serving...

This is a great recipe! I just added a little more zucchini and an extra red pepper for more kick and it was perfect! We will definitely make this one again.

I followed the advice of earlier reviewers and added the zucchini in the last 10 minutes of cooking. I also skipped the listed spices and pureed one fresh seeded jalapeño with the tomatoes and...

The base of the soup is a good idea. Definitely add zucchini in the end. I added pink beans along with a can of garbanzo beans for more substance. Also added a lot more garlic. I think this reci...

I thought this was okay--not bad, but not anything special, either. I used fresh herbs, and I wasn't crazy about the dill. Plus, all the flavor simmered out of the zucchini--I think it might be ...

Vegies came from my husbands garden, thank you hun. Spicy banana peppers, green peppers,zucchini, and tomato's. I'm not a vegie lover-this was great. I added more tomato's than called for...Enjo...