Tuesday, September 7, 2010

More Zucchini

Zucchini Tomato Soup

I found this a couple years ago, and we have really liked it. I made some modifications from the original recipe to our liking. Feel free to do the same.


  • 1 pound zucchini, sliced
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (or stock)
  • 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 (more, to taste)
  • 1/4 teaspoon hot pepper sauce
  • salt and pepper to taste
  • Noodles of your choice (We like medium-sized curly noodles. Wheat, rice, or quinoa noodles are options as well)


  1. In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
  2. 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.
  3. While you're doing that, boil up your noodles (if you want them), drain and set aside.
  4. 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. Add in noodles, and enjoy!

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