Zucchini Summer Soup

This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.

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

Ingredients

• 2 teaspoons salt
• ¼ cup white sugar
• 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
• 2 ½ tablespoons olive oil
• 1 (12 ounce) can tomato paste
• 1 (32 ounce) can chicken broth
• 1 extra large zucchini, cubed

Recipe Instructions

Step 1

Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.

Step 2

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

Step 3

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

Step 4

Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.

Step 5

Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.