Courgette Tomato Soup Recipes
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
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
COURGETTE & TOMATO SOUP
Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
- Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
- Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.
Nutrition Facts : Calories 90 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
ZUCCHINI TOMATO SOUP I
I got this recipe from a neighbor and my family really liked it. I have shared the recipe with many!
Provided by Joanna Knudsen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Yield 9
Number Of Ingredients 11
Steps:
- In a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. Season with oregano, garlic powder and salt. Bring to a boil.
- Using a saute pan brown ground beef and then add to stock pot. Add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 34.8 g, Cholesterol 85.8 mg, Fat 28.4 g, Fiber 5 g, Protein 23.6 g, SaturatedFat 11.2 g, Sodium 681.8 mg, Sugar 8.5 g
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
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
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