Best 6 Tomato Zucchini Soup Recipes
In this comprehensive guide, we present a collection of delectable tomato zucchini soup recipes, each offering a unique blend of flavors and textures to tantalize your taste buds. From classic tomato zucchini soup to creamy variations, roasted red pepper alternatives, and even a delightful vegan option, these recipes cater to diverse dietary preferences and culinary skills.
Embark on a culinary journey as we explore the nuances of each recipe. Discover the vibrant simplicity of the classic tomato zucchini soup, where the natural sweetness of tomatoes harmonizes with the earthy notes of zucchini, while a touch of basil adds a refreshing touch. For those who prefer a creamy indulgence, the creamy tomato zucchini soup enchants with its velvety texture, achieved by blending roasted tomatoes, zucchini, and a hint of cream.
For a smoky and aromatic twist, the roasted red pepper and tomato zucchini soup incorporates roasted red peppers, adding a delightful depth of flavor. And for those seeking a plant-based delight, the vegan tomato zucchini soup delivers a nourishing and flavorful experience, brimming with fresh vegetables and herbs.
Whether you're a seasoned chef or a novice cook, these tomato zucchini soup recipes provide a versatile canvas for culinary creativity. Experiment with different herbs and spices, or add a touch of heat with a pinch of chili flakes. Garnish with fresh basil, croutons, or a dollop of sour cream to elevate the presentation and tantalize the senses.
So, gather your ingredients, prepare your cooking utensils, and let's embark on a delightful culinary adventure as we explore the diverse world of tomato zucchini soup recipes.
FRESH TOMATO ZUCCHINI SOUP
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.
Provided by Susan Elane Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
- 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.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 10.5 g, Fat 4.8 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 404.4 mg, Sugar 6.3 g
ZUCCHINI TOMATO SOUP
There's garden-fresh flavor in every spoonful of this easy-to-make soup. I like it for a low-calorie lunch, along with a roll and fruit for dessert. It serves just two, so you don't end up with leftovers. -Nancy Johnson, Laverne, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add the V8 juice, tomato, pepper and basil; cook until heated through. Sprinkle with cheese and bacon if desired.
Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TOMATO ZUCCHINI SOUP
"When there's an abundance of zucchini in our garden, I know it's time for this fresh-tasting soup," notes Mrs. R.C. Friend of Lynden, Washington.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender. Stir in cream; heat through. Serve hot or cold.
Nutrition Facts : Calories 98 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 409mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
TOMATO AND ZUCCHINI CREAM (SOUP)
Make and share this Tomato and Zucchini Cream (Soup) recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt margarine in a saucepan.
- Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
- Sprinkle flour on veggies.
- Add stock and stir well.
- Season with basil. Add salt and pepper. Bring to boil.
- Reduce heat and let simmer 1 hour.
- Reduce in puree in a blender until creamy.
- Put back in the saucepan and add milk.
- Let simmer 2 to 3 minutes, just to reheat.
TOMATO ZUCCHINI SOUP
It's a grown-up version of tomato soup. My husband came up with this for a quick and easy meal idea. It is very versatile. You can add spinach if you prefer. Serve with the traditional grilled cheese or any other sandwich to complete it. It also makes great next-day leftovers.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir tomato soup and milk together in a large pot over medium-low heat; add zucchini, basil, and garlic. Cook at a simmer until warm, about 5 minutes. Stir Swiss cheese slices into the mixture; cook until cheese melts, about 5 minutes more.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 32 g, Cholesterol 45.4 mg, Fat 14 g, Fiber 3.3 g, Protein 17.5 g, SaturatedFat 7.5 g, Sodium 1020.4 mg, Sugar 22.2 g
ZUCCHINI TOMATO SOUP I
I got this recipe from a neighbor and my family really liked it. I have shared the recipe with many!
Provided by Joanna Knudsen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Yield 9
Number Of Ingredients 11
Steps:
- In a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. Season with oregano, garlic powder and salt. Bring to a boil.
- Using a saute pan brown ground beef and then add to stock pot. Add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 34.8 g, Cholesterol 85.8 mg, Fat 28.4 g, Fiber 5 g, Protein 23.6 g, SaturatedFat 11.2 g, Sodium 681.8 mg, Sugar 8.5 g
Tips:
- Select ripe, firm tomatoes for the best flavor. Roma tomatoes are a great choice, as they have a meaty texture and low water content.
- Use fresh zucchini for the best flavor and texture. If you only have frozen zucchini, thaw it completely before using.
- Add a variety of herbs and spices to taste. Common additions include basil, oregano, thyme, garlic, and onion.
- Use vegetable broth or water as the base of the soup. If you use water, you may need to add additional salt and pepper to taste.
- Simmer the soup for at least 30 minutes to allow the flavors to meld.
- Serve the soup hot, garnished with fresh herbs, grated Parmesan cheese, or a dollop of sour cream.
Conclusion:
This tomato zucchini soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a light lunch. It is packed with fresh vegetables and herbs, and it is sure to please everyone at the table. So next time you are looking for a quick and healthy meal, give this soup a try. You won't be disappointed!
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