Tomato Zucchini Soup Recipe

4.5 6 7
Tomato Zucchini Soup Recipe
Tomato Zucchini Soup Recipe photo by Taste of Home
Publisher Photo

Tomato Zucchini Soup Recipe

Read Reviews
4.5 6 7
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1 cup chopped onion
  • 1 cup thinly sliced celery
  • 1 garlic clove, minced
  • 1/4 cup chopped green pepper
  • 1 tablespoon canola oil
  • 2 pounds zucchini, chopped
  • 2 medium tomatoes, chopped
  • 3 cups chicken or vegetable broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 cup half-and-half cream or milk

Directions

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. Yield: 8 servings (2 quarts).
Originally published as Zucchini Soup in Quick Cooking July/August 1998, p46

Nutritional Facts

1 cup: 98 calories, 5g fat (2g saturated fat), 17mg cholesterol, 409mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 1 cup chopped onion
  • 1 cup thinly sliced celery
  • 1 garlic clove, minced
  • 1/4 cup chopped green pepper
  • 1 tablespoon canola oil
  • 2 pounds zucchini, chopped
  • 2 medium tomatoes, chopped
  • 3 cups chicken or vegetable broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 cup half-and-half cream or milk
  1. 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. Yield: 8 servings (2 quarts).
Originally published as Zucchini Soup in Quick Cooking July/August 1998, p46

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Reviews forTomato Zucchini Soup

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sday5 User ID: 169441 62979
Reviewed Jun. 26, 2012

"I have made this recipe several times. My family enjoys it very much."

MY REVIEW
1Robbie User ID: 3373611 202741
Reviewed Jan. 15, 2012

"This was great and surprisingly filling. I blended the ingredients with the hand blender and it made it sort of like a veggie chowder. We had this and a slice of italian bread for lunch. Lasted me until dinner. Thanks for the recipe."

MY REVIEW
joniotto User ID: 1827180 82396
Reviewed Jun. 23, 2010

"A little too bland for my taste. It was easy to make and a nice presentation; but, for my family, it just lacked flavor. I will probably look for a similar zucchini soup recipe that has a little more substance and zip to it - just my personal preference."

MY REVIEW
Susan1966 User ID: 4526721 47053
Reviewed Nov. 16, 2009

"This is an awesome soup...My kids loved it. We will definately make it again."

MY REVIEW
Mrs.Bakes-a-lot User ID: 1412093 55250
Reviewed Sep. 8, 2009

"This soup was just wonderful! Even my 5 and 7 year old daughters gobbled it up. A fantastic way to get them to eat their veggies! I will certainly make this soup again."

MY REVIEW
mteri2015 User ID: 4317415 29055
Reviewed Aug. 10, 2009

"This soup was fantastic and different for zucchini. A light soup for a summer day. My family loved it and so did my children."

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