Best 6 Zucchini Tomato Soup Recipes
Zucchini tomato soup is a flavorful and refreshing soup that is perfect for summer. It features zucchini and Roma tomatoes as the stars of the show, along with a blend of savory herbs, onions, garlic, and vegetable broth. The soup is simmered until the vegetables are tender and infused with a rich, subtly sweet flavor.
This recipe provides detailed instructions for making zucchini tomato soup from scratch, along with variations for those who prefer a creamy or vegan version. It highlights the simplicity and versatility of the dish, making it suitable for cooks of all skill levels. Additionally, it offers tips for choosing the best zucchini and tomatoes, as well as suggestions for serving and storing the soup for optimal freshness and taste.
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:
- Choose ripe, flavorful tomatoes. This will greatly enhance the flavor of your soup.
- If you don't have fresh basil on hand, you can use dried basil. However, fresh basil will give your soup a more vibrant flavor.
- You can add other vegetables to this soup, such as carrots, celery, or bell peppers.
- If you like a thicker soup, you can add a cornstarch or flour slurry. To make a slurry, mix equal parts cornstarch or flour with water until smooth. Then, stir the slurry into the soup until it reaches the desired consistency.
- Serve this soup with a side of crusty bread or crackers for a complete meal.
Conclusion:
This zucchini tomato soup is a delicious and easy-to-make soup that is perfect for a summer meal. It is packed with fresh vegetables and herbs, and it has a light and refreshing flavor. This soup is also a good source of vitamins and minerals. So next time you are looking for a quick and healthy meal, give this zucchini tomato soup a try.
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