Zucchini Tomato Soup
Aug 31st, 2010 | By admin | Category: Featured, Recipes, Soups and StewsAh, that time of year again… zucchinipalooza. Made this last night, and it was really good. The consensus seemed to be that if you left it a little chunkier, it made a good summer soup; really whip it up and add a little cream, it makes a great winter soup.
The recipe below doesn’t call for cream, but I tried adding some to part of it after and it was really good. If you do add cream, do so at the end and just heat the soup (ie, don’t cook it heavily after adding the cream).
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
- 1/2 teaspoon white sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- salt and pepper to taste
Directions:
- In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
- In a deep pot, heat vegetable oil over medium high heat. Saute 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.
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