Zucchini Summer Soup
Description
This zucchini summer soup recipe is a great way to use those giant zucchini, Roma tomatoes, and fresh herbs from the garden. Serve with grated cheese.
Ingredients
•
1 extra large zucchini, cubed
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2 teaspoons salt
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4 roma (plum) tomatoes, chopped
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1 (14 1/2 ounce) can stewed tomatoes
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1 (12 ounce) can tomato paste
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1 cup water, or as needed
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1 (32 ounce) can chicken broth
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1/4 cup white sugar
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2 1/2 tablespoons olive oil
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1 large green bell pepper, chopped
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1 sweet onion, chopped
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2 cloves garlic, minced
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3 tablespoons chopped fresh dill
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1 tablespoon chopped fresh tarragon
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1 tablespoon chopped fresh parsley
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1 tablespoon lemon juice
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3 tablespoons grated Parmesan cheese
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salt and pepper to taste
Directions
1
Place zucchini in a colander; sprinkle with 2 teaspoons salt. Set aside to drain, about 30 minutes.
2
Meanwhile, combine Roma tomatoes, stewed tomatoes, tomato paste, and water in a blender; blend until smooth.
3
Pour tomato mixture and chicken broth into a large stockpot; bring to a boil over medium heat. Reduce heat to low; stir in sugar and simmer, stirring occasionally.
4
Heat oil in a skillet over medium heat. Add zucchini, bell pepper, onion, and garlic; cook and stir until onion is translucent and zucchini is lightly brown, about 10 minutes. Transfer to blender; pulse a few times to chop.
5
Transfer zucchini mixture to the stockpot; stir in dill, tarragon, parsley, and lemon juice. Simmer, uncovered, for 35 minutes, stirring occasionally; stir in Parmesan cheese. Season with salt and black pepper; simmer 5 minutes. Let stand before serving, 10 minutes.