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:

Quickview
51k Calories
1g Protein
3g Total Fat
5g Carbs
2% Health Score
Limit These
Calories
51k
3%

Fat
3g
5%

  Saturated Fat
2g
15%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
1012mg
44%

Get Enough Of These
Protein
1g
3%

Vitamin C
19mg
24%

Manganese
0.2mg
10%

Potassium
276mg
8%

Vitamin B6
0.13mg
6%

Vitamin K
5µg
5%

Vitamin A
247IU
5%

Folate
18µg
5%

Fiber
1g
5%

Phosphorus
41mg
4%

Vitamin B3
0.83mg
4%

Vitamin B2
0.06mg
4%

Copper
0.07mg
4%

Magnesium
14mg
4%

Iron
0.56mg
3%

Vitamin B1
0.04mg
3%

Calcium
24mg
2%

Zinc
0.3mg
2%

Vitamin E
0.29mg
2%

Vitamin B5
0.15mg
2%

covered percent of daily need
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