in Soup Recipes

Zucchini and tomato soup

updated

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Ingredients for 4 servings:

  • 3 zucchinis
  • 1 kg tomato(s), or 2 cans of pureed tomatoes
  • oregano
  • rosemary
  • 4 onions
  • salt and pepper
  • 6 garlic cloves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

The soup can be served cold or warm.

Remove the stems from the tomatoes. If you don’t have canned tomatoes on hand, you can chop the tomatoes in a blender. Finely chop the onions and garlic and sauté until translucent. Weigh the canned tomatoes or pureed tomatoes with 250 ml of water and add to the onions. Bring to a boil briefly. Finely dice the zucchini and add to the soup. Simmer for at least 20 minutes. Season with salt, pepper, oregano, and rosemary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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