Best Very Easy Spicy Zucchini Tomato Soup Recipes

ZUCCHINI TOMATO SOUP II

Zucchini Tomato Soup II image

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

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

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 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

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.

SPICY ZUCCHINI SOUP

Spicy Zucchini Soup image

My files are overflowing with recipes I keep meaning to try. So when I encountered a bumper crop of zucchini, I finally reached for this recipe. We look forward to it each summer.

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 15

Ingredients

1 pound bulk Italian sausage
3 cans (28 ounces each) diced tomatoes, undrained
3 cans (14-1/2 ounces each) beef broth
2 pounds zucchini, diced
2 medium green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 cups cooked macaroni

Steps:

In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

Nutrition Facts : Calories 109 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 449mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Capellini With Spicy Zucchini-Tomato Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can whole San Marzano tomatoes
Kosher salt
1 medium zucchini, cut into small chunks
1/2 pound capellini
1/4 cup chopped fresh basil
Grated parmesan cheese, for topping

Steps:

Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

FRESH TOMATO ZUCCHINI SOUP

Fresh Tomato Zucchini Soup image

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

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

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

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.