Zucchini With Yellow Tomato Soup Recipes

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FRESH TOMATO ZUCCHINI SOUP

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

Provided by Susan Elane Berry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11



Fresh Tomato Zucchini Soup image

Steps:

  • Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
  • In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
  • In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 10.5 g, Fat 4.8 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 404.4 mg, Sugar 6.3 g

2 ½ tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper

ZUCCHINI WITH YELLOW TOMATO SOUP

Another simple and quick dish that you and your family will love ,if you like zucchini. I can't stop making up recipes using this soup. I am addicted to it's creamy texture.

Provided by Pat Duran @kitchenChatter

Categories     Vegetables

Number Of Ingredients 9



Zucchini with Yellow Tomato Soup image

Steps:

  • Heat soup, lemon juice, basil, garlic powder, paprika, zucchini,bell pepper, and onion in a large skillet over medium-high heat to a boil.
  • Reduce heat to low.Cover and cook for 15 minutes or until the vegetables are tender crisp, stirring occasionally. Stir in the cheese. Great served with grilled chicken, and a crisp salad.

10 3/4 ounce(s) can sun ripened yellow tomato soup
1 tablespoon(s) lemon juice
1/2 teaspoon(s) dried ,crushed basil leaves
1/2 teaspoon(s) garlic powder
2 teaspoon(s) sweet paprika
6 cup(s) zucchini, sliced do not peel (can use yellow summer squash, or broccoli or cauliflower or sliced carrots or asparagus,etc.
1 cup(s) green bell pepper, cut in strips
1 cup(s) sliced onion
2 tablespoon(s) grated parmesan cheese

ZUCCHINI TOMATO SOUP

There's garden-fresh flavor in every spoonful of this easy-to-make soup. I like it for a low-calorie lunch, along with a roll and fruit for dessert. It serves just two, so you don't end up with leftovers. -Nancy Johnson, Laverne, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9



Zucchini Tomato Soup image

Steps:

  • In a large skillet, saute zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add the V8 juice, tomato, pepper and basil; cook until heated through. Sprinkle with cheese and bacon if desired.

Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

2 small zucchini, coarsely chopped
1/4 cup chopped red onion
1-1/2 teaspoons olive oil
1/8 teaspoon salt
1 cup spicy hot V8 juice
1 small tomato, cut into thin wedges
Dash each pepper and dried basil
2 tablespoons shredded cheddar cheese, optional
1 to 2 tablespoons crumbled cooked bacon, optional

SAUTéED YELLOW SQUASH AND ZUCCHINI

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9



Sautéed Yellow Squash and Zucchini image

Steps:

  • Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

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