Zucchini Summer Soup Recipe

Name: Zucchini Summer Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 extra large zucchini, cubed; 2 teaspoons salt; 4 roma (plum) tomatoes, chopped; 1 (14.5 ounce) can stewed tomatoes; 1 (12 ounce) can tomato paste; 1 cup water, or as needed; 1 (32 ounce) can chicken broth; 1/4 cup white sugar; 2 1/2 tablespoons olive oil; 2 cloves garlic, minced; 1 sweet onion, chopped; 1 large green bell pepper, chopped; 1 tablespoon lemon juice; 3 tablespoons chopped fresh dill; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh parsley; 3 tablespoons grated Parmesan cheese; salt and pepper to taste

Servings: persons

1 extra large zucchini, cubed
2 teaspoons salt
4 roma (plum) tomatoes, chopped
1 (14.5 ounce) can stewed tomatoes
1 (12 ounce) can tomato paste
1 cup water, or as needed
1 (32 ounce) can chicken broth
1/4 cup white sugar
2 1/2 tablespoons olive oil
2 cloves garlic, minced
1 sweet onion, chopped
1 large green bell pepper, chopped
1 tablespoon lemon juice
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
3 tablespoons grated Parmesan cheese
salt and pepper to taste

1
Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
2
Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
3
Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
4
Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
5
Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 extra large zucchini, cubed, 2 teaspoons salt, 4 roma (plum) tomatoes, chopped, 1 (14.5 ounce) can stewed tomatoes, and more.

Yes, Zucchini Summer Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Summer Soup

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