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Zucchini Summer Soup
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Garden-fresh zucchini and tomato soup, perfect for those oversized zucchinis.
Ingredients:
  • 1 extra large zucchini, cubed
  • 2 teaspoons salt
  • 4 roma (plum) tomatoes, chopped
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (12 ounce) can tomato paste
  • 1 cup water, or as needed
  • 1 (32 ounce) can chicken broth
  • 0.25 cup white sugar
  • 2.5 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 sweet onion, chopped
  • 1 large green bell pepper, chopped
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons grated Parmesan cheese
  • salt and pepper to taste
Instructions:
  • Place the zucchini cubes in a colander, sprinkle with 2 teaspoons of salt, and allow them to drain for 30 minutes.
  • In a blender, blend together the roma tomatoes, stewed tomatoes, tomato paste, and water until smooth.
  • In a large stockpot, combine the tomato mixture and chicken broth. Bring to a boil over medium heat, then reduce to low. Stir in sugar and simmer, stirring occasionally.
  • Heat olive oil in a skillet until shimmering. Sauté garlic, onion, green pepper, and zucchini until onion is translucent and zucchini is lightly browned, around 10 minutes. Transfer cooked vegetables to a blender and pulse briefly to chop.
  • Place a colorful medley of vegetables into the stockpot. Gently swirl in zesty lemon juice, fragrant dill, tarragon, and fresh parsley. Let simmer without a lid for 35 minutes, remembering to give it a gentle stir now and then. Add Parmesan cheese, salt, and pepper to your liking. Simmer for an additional five minutes. Allow the flavors to meld for ten minutes before serving.

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