Zucchini Tomato Soup I Recipes
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
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
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
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
TOMATO ZUCCHINI SOUP
Make and share this Tomato Zucchini Soup recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan or pot on medium-low heat.
- Add onion and garlic and cook until softened and fragrant.
- Add the can of tomatoes, basil, zucchini, white and brown sugar, and yogurt.
- Cover and simmer on low heat for 30-40 minute.
- For a smoother soup, puree a portion, or all of the recipe.
Nutrition Facts : Calories 153, Fat 7.4, SaturatedFat 1.1, Cholesterol 1, Sodium 264.7, Carbohydrate 21.7, Fiber 2.6, Sugar 16.7, Protein 2.7
TOMATO ZUCCHINI SOUP
"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.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- 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 : Calories 98 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 409mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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
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
ZUCCHINI AND TOMATO SOUP
Make and share this Zucchini and Tomato Soup recipe from Food.com.
Provided by glitter
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 7 ingredients in a 2 1/2 qt.
- casserrole.
- Vover with a heavy-duty plastic wrap for the microwave-- don't forget to leave a vent for steam.
- Microwave at HI for 18 min.
- or until the zucchini is tender, stirring after 9 min.
- Now, add tomatoes and microwave at high 1 1/2 min.
- Stir in your lemon juice and the pepper.
- Don't put it back in the microwave your pepper will get very spicy.
- Ladle the soup evenly into 4 bowls and sprinkle them with about a tsp.
- of parmesan cheese each.
- This is a quick and easy lunch at about 38 calories per 1-cup serving.
Nutrition Facts : Calories 43.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.1, Sodium 39.9, Carbohydrate 8.6, Fiber 2.2, Sugar 4.9, Protein 2.4
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