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

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 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.