Zucchini Tomato Soup Recipes

ZUCCHINI TOMATO SOUP II

Zucchini Tomato Soup II image

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.

Provided by TUDES

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 16

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

Steps:

In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
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 : Calories 46.4 calories, Carbohydrate 5 g, Fat 2.9 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 476.2 mg, Sugar 2.5 g

FRESH TOMATO ZUCCHINI SOUP

Fresh Tomato Zucchini Soup image

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.

Provided by Susan Elane Berry

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 ½ tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

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.
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 : Calories 87.9 calories, Carbohydrate 10.5 g, Fat 4.8 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 404.4 mg, Sugar 6.3 g

ZUCCHINI TOMATO SOUP

Zucchini Tomato Soup image

There's garden-fresh flavor in every spoonful of this easy-to-make soup. I like it for a low-calorie lunch, along with a roll and fruit for dessert. It serves just two, so you don't end up with leftovers. -Nancy Johnson, Laverne, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 small zucchini, coarsely chopped
1/4 cup chopped red onion
1-1/2 teaspoons olive oil
1/8 teaspoon salt
1 cup spicy hot V8 juice
1 small tomato, cut into thin wedges
Dash each pepper and dried basil
2 tablespoons shredded cheddar cheese, optional
1 to 2 tablespoons crumbled cooked bacon, optional

Steps:

In a large skillet, saute zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add the V8 juice, tomato, pepper and basil; cook until heated through. Sprinkle with cheese and bacon if desired.

Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO ZUCCHINI SOUP

Tomato Zucchini Soup image

"When there's an abundance of zucchini in our garden, I know it's time for this fresh-tasting soup," notes Mrs. R.C. Friend of Lynden, Washington.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 cup chopped onion
1 cup thinly sliced celery
1 garlic clove, minced
1/4 cup chopped green pepper
1 tablespoon canola oil
2 pounds zucchini, chopped
2 medium tomatoes, chopped
3 cups chicken or vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup half-and-half cream or milk

Steps:

In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender. Stir in cream; heat through. Serve hot or cold.

Nutrition Facts : Calories 98 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 409mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO ZUCCHINI SOUP

Tomato Zucchini Soup image

Make and share this Tomato Zucchini Soup recipe from Food.com.

Provided by swirlycinnacakes

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
1 small onion, chopped
1 (28 ounce) can diced tomatoes
2 teaspoons basil
1 medium zucchini, grated
2 tablespoons white sugar
1 tablespoon brown sugar
2 tablespoons plain yogurt
salt & pepper
lemon juice

Steps:

Heat oil in a large saucepan or pot on medium-low heat.
Add onion and garlic and cook until softened and fragrant.
Add the can of tomatoes, basil, zucchini, white and brown sugar, and yogurt.
Cover and simmer on low heat for 30-40 minute.
For a smoother soup, puree a portion, or all of the recipe.

Nutrition Facts : Calories 153, Fat 7.4, SaturatedFat 1.1, Cholesterol 1, Sodium 264.7, Carbohydrate 21.7, Fiber 2.6, Sugar 16.7, Protein 2.7

ZUCCHINI AND TOMATO SOUP

Zucchini and Tomato Soup image

Make and share this Zucchini and Tomato Soup recipe from Food.com.

Provided by glitter

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups zucchini, shredded coarsely
1/2 cup onion, finely chopped
2 1/2-3 cups water
1 teaspoon low-sodium instant chicken bouillon granules
1/2 teaspoon dry basil (I prefer fresh and add more)
1/2 teaspoon dry oregano
1 clove garlic
1 (14 1/2 ounce) can no-salt-added whole tomatoes, drained and chopped
1 1/2 teaspoons lemon juice
1/8 teaspoon pepper
1 tablespoon parmesan cheese, and extra for garnish.

Steps:

Combine the first 7 ingredients in a 2 1/2 qt.
casserrole.
Vover with a heavy-duty plastic wrap for the microwave-- don't forget to leave a vent for steam.
Microwave at HI for 18 min.
or until the zucchini is tender, stirring after 9 min.
Now, add tomatoes and microwave at high 1 1/2 min.
Stir in your lemon juice and the pepper.
Don't put it back in the microwave your pepper will get very spicy.
Ladle the soup evenly into 4 bowls and sprinkle them with about a tsp.
of parmesan cheese each.
This is a quick and easy lunch at about 38 calories per 1-cup serving.

Nutrition Facts : Calories 43.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.1, Sodium 39.9, Carbohydrate 8.6, Fiber 2.2, Sugar 4.9, Protein 2.4

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