Save on Pinterest

Tomato Zucchini Soup

"When there's an abundance of zucchini in our garden, I know it's time for this fresh-tasting soup," notes Mrs. R.C. Friend of Lynden, Washington.
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 cup chopped onion
  • 1 cup thinly sliced celery
  • 1 garlic clove, minced
  • 1/4 cup chopped green pepper
  • 1 tablespoon canola oil
  • 2 pounds zucchini, chopped
  • 2 medium tomatoes, chopped
  • 3 cups chicken or vegetable broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 cup half-and-half cream or milk

Directions

  • In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender. Stir in cream; heat through. Serve hot or cold.
Nutrition Facts
1 cup: 98 calories, 5g fat (2g saturated fat), 17mg cholesterol, 409mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Recommended Video