Zucchini Summer Soup

Zucchini Summer Soup

This zucchini summer soup recipe is a great way to use those 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

Recipe Instructions

Step 1
Place zucchini in a colander; sprinkle with 2 teaspoons salt. Set aside to drain, about 30 minutes.
Step 2
Meanwhile, combine Roma tomatoes, stewed tomatoes, tomato paste, 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. Add zucchini, bell pepper, onion, and garlic; cook and stir until onion is translucent and zucchini is lightly brown, about 10 minutes. Transfer to blender; 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. Season with salt and black pepper; simmer 5 minutes. Let stand before serving, 10 minutes.

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

Categories

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