Fresh Tomato Zucchini Soup recipe

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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

Nutrition Info

87.9 calories
carbohydrate: 10.5 g
cholesterol: : -
fat: 4.8 g
fiber: 2.9 g
protein: 2.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 404.4 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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