Best Very Easy Spicy Zucchini Tomato Soup Recipes

SPICY ZUCCHINI SOUP

Spicy Zucchini Soup image

Mild red chili powder and pan-browned garlic give flavor to this simple vegetable soup. Quick to make, it's ideal for a light lunch! For a variation, instead of rice use rice-shaped pasta, such as orzo or semone de melone, or very thin pasta known as fideo. Or, use yellow summer squash instead of zucchini and add cooked pinto beans in place of the rice. Diced tomatoes also make a tasty addition!

Provided by BeccaB3c

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 -2 tablespoon mild red chili powder
1/4-1/2 teaspoon ground cumin
6 1/3 cups vegetable broth or 6 1/3 cups beef broth
2 medium zucchini, cut into bite-size chunks
4 tablespoons long-grain rice
salt and pepper
1 sprig fresh oregano, to garnish
lime wedge, to serve (optional)

Steps:

Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color.
Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute.
Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through.
Season the soup with salt and pepper to taste.
Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.

ZUCCHINI TOMATO SOUP

Zucchini Tomato Soup image

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

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

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

SPICY ZUCCHINI SOUP RECIPE - (4.3/5)

Spicy Zucchini Soup Recipe - (4.3/5) image

Provided by junerodgers

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
1 onion, finely chopped
1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
3 chopped garlic cloves
2 pounds chopped zucchini (skin on), about 5-6 cups
1 1/2 cups chopped day-old bread
3 cups chicken broth (use vegetable broth for vegetarian option)
1 cup water
1/2 cup fresh mint leaves (spearmint), loosely packed, chopped
1/2 cup fresh cilantro, loosely packed, chopped (optional)
2 teaspoons lemon juice
Salt
Pepper

Steps:

If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels. 1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt. 2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes. 3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender. 4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste. Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for a week in the refrigerator.

SPICY ZUCCHINI, PEPPER AND POTATO SOUP

Spicy Zucchini, Pepper and Potato Soup image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 large red frying pepper or red bell pepper, for roasting
3 tablespoons extra-virgin olive oil
1 to 1 1/4 pounds small zucchini, very thinly sliced into discs
2 chile peppers, Fresno or other, tops removed, seeded and sliced into very thin rings
2 mild green frying peppers (cubanelle), thinly sliced into rings
1 medium yellow or red onion, peeled and thinly sliced into rings
5 to 6 baby Yukon gold potatoes, very thinly sliced into discs (like potato chips)
4 cloves garlic, thinly sliced
Salt and freshly ground black pepper
2 tablespoons finely chopped rosemary
A few sprigs thyme, leaves picked and finely chopped
2 pounds peeled fresh heirloom tomatoes, chopped OR 1 (28-ounce) can fire-roasted crushed tomatoes, stewed tomatoes or chunky-style crushed tomatoes
2 to 3 cups chicken or vegetable stock
Fresh sweet basil leaves, shredded or torn, for garnish
Crusty bread or fresh baguette, for serving

Steps:

Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
Cool completely and store for make-ahead meal.
Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.

VERY EASY SPICY ZUCCHINI TOMATO SOUP

Very Easy Spicy Zucchini Tomato Soup image

I made this one up to serve at a senior lunch at our church just because I was tired of plain tomato soup. Everyone raved about it and it disappeared.

Provided by Kathie Carr @kathiecc

Categories Vegetable Soup

Number Of Ingredients 11

Ingredients

2 can(s) condensed tomato soup (10 ounce cans)
1 can(s) mexican stewd tomatoes (15 ounce can)
2 can(s) chicken broth
1 medium onion, chopped
1 clove(s) minced garlic
1-2 medium zucchini, sliced into thin coins
1/2 cup(s) butter, divided
1/2 pound(s) bacon, cooked and crumbled
2-4 - drops hot sauce to taste
- salt and freshly ground black pepper to taste
- sour cream garnish

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.