Zucchini Tomato Soup Recipe
Zucchini Tomato Soup Recipe photo by Taste of Home
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Zucchini Tomato Soup Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 2 small zucchini, coarsely chopped
  • 1/4 cup chopped red onion
  • 1-1/2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1 cup spicy hot V8 juice
  • 1 small tomato, cut into thin wedges
  • Dash each pepper and dried basil
  • 2 tablespoons shredded cheddar cheese, optional
  • 1 to 2 tablespoons crumbled cooked Jones Dairy Farm Dry-Aged Bacon, optional

Nutritional Facts

1 cup: 89 calories, 4g fat (1g saturated fat), 0 cholesterol, 545mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.


  1. 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. Yield: 2 servings.
Originally published as Zucchini Tomato Soup in Taste of Home August/September 2003, p41

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auntym50158 User ID: 4958159 141312
Reviewed Nov. 30, 2014

"This is great for a cold day. Not too spicy but just enough to warm you up. Our family loves it!"

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