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Zucchini Tomato Soup Recipe

Zucchini Tomato Soup Recipe

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. YIELD:2 servings

Ingredients

  • 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 bacon, optional

Directions

  • 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.

Nutritional Facts

One serving (calculated without cheese and bacon) equals 89 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 545 mg sodium, 12 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.