Best Tomato Zucchini Soup Recipes

FRESH TOMATO ZUCCHINI SOUP

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.

ZUCCHINI TOMATO SOUP

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.

TOMATO ZUCCHINI SOUP

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.

ZUCCHINI TOMATO SOUP II

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.

FENNEL AND ZUCCHINI SOUP WITH WARM TOMATO RELISH

Steps:

• Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
• Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.

FRESH TOMATO ZUCCHINI SOUP

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.

TOMATO ZUCCHINI SOUP

Steps:

• Stir tomato soup and milk together in a large pot over medium-low heat; add zucchini, basil, and garlic. Cook at a simmer until warm, about 5 minutes. Stir Swiss cheese slices into the mixture; cook until cheese melts, about 5 minutes more.

VERY EASY SPICY ZUCCHINI TOMATO SOUP

Steps:

• In Dutch oven or stew pot melt 1/4 cup butter and then saute onion, garlic, and zucchini until tender.
• Stir in soups, tomatoes, and broth. Add seasonings and cook for 20-30 minutes at a simmer. Remove from heat and stir in remaining butter.
• Serve hot with a dallop of sour cream for garnish.

TOMATO AND ZUCCHINI CREAM (SOUP)

Steps:

• Melt margarine in a saucepan.
• Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
• Sprinkle flour on veggies.
• Add stock and stir well.
• Season with basil. Add salt and pepper. Bring to boil.
• Reduce heat and let simmer 1 hour.
• Reduce in puree in a blender until creamy.
• Put back in the saucepan and add milk.
• Let simmer 2 to 3 minutes, just to reheat.

TOMATO ZUCCHINI SOUP

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.

ZUCCHINI WITH YELLOW TOMATO SOUP

Steps:

• Heat soup, lemon juice, basil, garlic powder, paprika, zucchini,bell pepper, and onion in a large skillet over medium-high heat to a boil.
• Reduce heat to low.Cover and cook for 15 minutes or until the vegetables are tender crisp, stirring occasionally. Stir in the cheese. Great served with grilled chicken, and a crisp salad.

ZUCCHINI TOMATO SOUP

Steps:

• 1. In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry. 2. 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. 3. 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.

ZUCCHINI TOMATO SOUP I

Steps:

• In a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. Season with oregano, garlic powder and salt. Bring to a boil.
• Using a saute pan brown ground beef and then add to stock pot. Add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes.