Rating: 4.26 stars
43 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary test

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.

  • 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.

Nutrition Facts

88 calories; protein 2.5g; carbohydrates 10.5g; fat 4.8g; sodium 404.4mg. Full Nutrition
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Reviews (45)

Most helpful positive review

Rating: 5 stars
10/07/2008
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 add the chopped tomatoes onion garlic and a chopped red pepper with chili flakes fresh basil and dried dill when I add the vegetable broth. I also add some garlic ginger and chili mix I buy in jars from the grocery store. I always double the batch and freeze half of it. Lovely to look forward to on a chilly fall or winter evening. Read More
(45)

Most helpful critical review

Rating: 3 stars
08/10/2009
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 recipe called for way too much tarragon however. A little tweaking made it better. Read More
(6)
43 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/06/2008
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 add the chopped tomatoes onion garlic and a chopped red pepper with chili flakes fresh basil and dried dill when I add the vegetable broth. I also add some garlic ginger and chili mix I buy in jars from the grocery store. I always double the batch and freeze half of it. Lovely to look forward to on a chilly fall or winter evening. Read More
(45)
Rating: 5 stars
11/16/2010
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 NOT core them. I put the zucchini tomatoes garlic onion and chili pepper in a roasting pan(covered in olive oil ) and roasted at 425 for about an hour turning them a couple of times. Roasted veggies are so much more flavorful. When they were done I transfered them to the food processor and pureed. I then put them in my "soup pot" on the stove and added my herbs. I added the vegetable broth not using as much as the recipe called for. This is a wonderful fresh soup that can be served rustic or very elegant to guests. Thanks to Susandon for posting! Read More
(39)
Rating: 5 stars
10/08/2005
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 parties and if you like it a bit more spicy add a teaspoon of harissa paste. Read More
(29)
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Rating: 4 stars
08/16/2010
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 I sprinkled some fresh chopped basil leaves on top and we passed parmesan cheese at the table. This was easy and good. Read More
(11)
Rating: 5 stars
09/16/2006
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. Read More
(11)
Rating: 4 stars
10/05/2007
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 onion. This gave the soup a kick and cleared out my sinuses (terrific for a cold). I also toasted some French bread and used it for dipping. I would make this one again for sure. Read More
(10)
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Rating: 3 stars
08/10/2009
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 recipe called for way too much tarragon however. A little tweaking made it better. Read More
(6)
Rating: 3 stars
11/15/2006
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 better to add it in during the last 5-10 minutes so it retains some texture and flavor. I don't plan to keep this one. Thanks anyway. Read More
(6)
Rating: 5 stars
10/14/2008
Very good! I used heirloom tomatoes that were very large so I also had to put in more zucchini. It came out great! I followed someoned advice and put the zucchini in the last ten minutes. I almost finished of the last of our tomatoes and the zucchini is finally gone. I am freezing a big batch of the soup too. Read More
(5)