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Tomato Zucchini Soup

Name: Tomato Zucchini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings (2 quarts).
Cuisine: Europe, Italian
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

5 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 25 min.

Makes

8 servings (2 quarts)

"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.

Tomato Zucchini Soup Recipe photo by Taste of Home

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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.

Nutrition 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.

Tomato Zucchini Soup

Total Time

Makes

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