Zucchini Tomato Soup II
Zucchini Tomato Soup II is a gluten free and dairy free soup. One serving contains 50 calories, 1g of protein, and 3g of fat. This recipe serves 10 and costs 57 cents per serving. 49 people have tried and liked this recipe. It is perfect for Autumn. A mixture of white sugar, tomato, dried parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is rather bad. Try Tomato Zucchini Soup, Zucchini Tomato Soup, and Sausage Zucchini Tomato Soup for similar recipes.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
4 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
2 cloves garlic, minced
1/4 teaspoon ground nutmeg
2 teaspoons lemon juice
2 onions, chopped
1/2 teaspoon dried oregano
1/4 teaspoon hot pepper sauce
2 teaspoons salt
salt and pepper to taste
1 large tomato, chopped
2 tablespoons vegetable oil
1/2 teaspoon white sugar
1/4 teaspoon Worcestershire sauce
1 pound zucchini, sliced
Equipment:
colander
pot
food processor
slotted spoon
blender
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. In a large colander, sprinkle salt over zucchini slices.
2. Let stand 30 minutes to drain then pat dry.
3. In a stockpot, heat vegetable oil over medium high heat.
4. 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.
5. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
6. 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 Information:
covered percent of daily need
