Zucchini Summer Soup

This zucchini summer soup recipe is a great way to use the giant zucchini, Roma tomatoes, and fresh herbs from the garden. Serve with grated cheese.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 157 Calories

Ingredients

• 2 teaspoons salt
• 1 tablespoon lemon juice
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh tarragon
• 1 (14.5 ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley
• 4 roma (plum) tomatoes, chopped
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons chopped fresh dill
• 1 cup water, or as needed
• 1 large green bell pepper, chopped
• 1 sweet onion, chopped
• 1 (12 ounce) can tomato paste
• 1 (32 ounce) can chicken broth
• 1 extra large zucchini, cubed
• 0.25 cup white sugar
• 2.5 tablespoons olive oil

Recipe Instructions

Step 1

Place zucchini in a colander; sprinkle with 2 teaspoons of salt. Let stand to drain, about 30 minutes.

Step 2

Meanwhile, combine stewed tomatoes, tomato paste, Roma tomatoes, and water in a blender; blend until smooth.

Step 3

Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat. Reduce heat to low; stir in sugar and simmer, stirring occasionally.

Step 4

Heat oil in a skillet over medium heat. Stir in zucchini, green pepper, onion, and garlic. Cook and stir until onion is translucent and zucchini is lightly brown, about 10 minutes. Transfer to blender and pulse a few times to chop.

Step 5

Transfer zucchini mixture to the stockpot; stir in dill, tarragon, parsley, and lemon juice. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and black pepper to taste. Simmer 5 minutes more. Let stand 10 minutes before serving.