Courgette Tomato Soup Recipes

TOMATO & COURGETTE STEW

Serve up a simple healthy side of slow-cooked vegetables with basil, garlic and Parmesan cheese

Provided by Good Food team

Categories Side dish

Time 1h10m

Number Of Ingredients 7

Tomato & courgette stew image

Steps:

Heat the oil in a large frying pan over a medium heat. Add the onion and cook for about 10 mins until softened and starting to go golden brown. Add the garlic and cook for 5 mins more.
Add the courgettes and cook for about 5 mins until starting to soften. Tip in the tomatoes and give everything a good stir. Simmer for 35-40 mins or until tomatoes are reduced and courgettes soft, then stir in the basil and Parmesan.

Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

Ingredients

1 tbsp olive oil
1 onion , chopped
2 garlic cloves , crushed
3 courgettes , quartered lengthways and cut into chunks
2 x 400g cans chopped tomatoes
small bunch basil , torn
25g parmesan (or vegetarian alternative), finely grated

COURGETTE & TOMATO SOUP

Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer

Provided by Good Food team

Categories Lunch, Soup

Time 45m

Number Of Ingredients 8

Courgette & tomato soup image

Steps:

Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.

Nutrition Facts : Calories 90 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

Ingredients

1 tbsp butter
2 onions , chopped
1kg courgette , sliced
1kg tomato , chopped
2 tbsp plain flour
½ tsp turmeric
2l low-sodium chicken or vegetable stock from cubes
crusty bread , to serve (optional)

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

Zucchini Tomato Soup image

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

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

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

Fresh Tomato Zucchini Soup image

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

Ingredients

2 ½ tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper

ZUCCHINI TOMATO SOUP II

A great way to use up all those extra fresh tomatoes and zucchini from the garden during late summer. My family loves this soup! If you like, this soup can be thinned with a little bit of milk or cream.

Provided by TUDES

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 16

Zucchini Tomato Soup II image

Steps:

In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 5 g, Fat 2.9 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 476.2 mg, Sugar 2.5 g

Ingredients

1 pound zucchini, sliced
2 teaspoons salt
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups chicken broth
1 large tomato, chopped
2 teaspoons lemon juice
½ teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground nutmeg
¼ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
salt and pepper to taste

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Web May 11, 2021 small zucchini ripe tomatoes (on the vine) large onion garlic cloves extra virgin olive oil fresh basil leaves fresh parsley salt cayenne …
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Servings 2
Calories 88 per serving

On a cutting board. Slice zucchini into sticks, then dice the sticks. Toss them into a medium-size saucepot.
Next, toss in the chopped tomatoes, onion, and garlic. Add the fresh herbs, olive oil, salt, and cayenne pepper.
Turn on the low heat on the stove-top and with a wooden spoon, stir the entire mixture until well blended.
Cover with a lid, and simmer on low heat for 10 to 15 minutes, stirring occasionally. Taste, and adjust the seasonings, if needed. Zucchini should be chunky, crunchy, and tender to the bite.

Courgette Tomato Soup Recipes

TOMATO & COURGETTE STEW

Serve up a simple healthy side of slow-cooked vegetables with basil, garlic and Parmesan cheese

COURGETTE & TOMATO SOUP

Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer

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

FRESH TOMATO ZUCCHINI SOUP

ZUCCHINI TOMATO SOUP II

A great way to use up all those extra fresh tomatoes and zucchini from the garden during late summer. My family loves this soup! If you like, this soup can be thinned with a little bit of milk or cream.

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