Very Easy Spicy Zucchini Tomato Soup Recipes

ZUCCHINI TOMATO SOUP II

Steps:

• In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
• 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.
• 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.

ZUCCHINI TOMATO SOUP

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.

VERY EASY SPICY ZUCCHINI TOMATO SOUP

Steps:

• In Dutch oven or stew pot melt 1/4 cup butter and then saute onion, garlic, and zucchini until tender.
• Stir in soups, tomatoes, and broth. Add seasonings and cook for 20-30 minutes at a simmer. Remove from heat and stir in remaining butter.
• Serve hot with a dallop of sour cream for garnish.

ZUCCHINI AND TOMATO SOUP

Steps:

• Combine the first 7 ingredients in a 2 1/2 qt.
• casserrole.
• Vover with a heavy-duty plastic wrap for the microwave-- don't forget to leave a vent for steam.
• Microwave at HI for 18 min.
• or until the zucchini is tender, stirring after 9 min.
• Now, add tomatoes and microwave at high 1 1/2 min.
• Stir in your lemon juice and the pepper.
• Don't put it back in the microwave your pepper will get very spicy.
• Ladle the soup evenly into 4 bowls and sprinkle them with about a tsp.
• of parmesan cheese each.
• This is a quick and easy lunch at about 38 calories per 1-cup serving.

SPICY ZUCCHINI SOUP

Steps:

• In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

FRESH TOMATO ZUCCHINI SOUP

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.

ZUCCHINI TOMATO MEDLEY (SPICY)

Steps:

• In a large sauce or soup pan, heat oil and sautee garlic and onion.
• Add the remaining ingredients (quantity to taste) and let simmer for a minimum of half an hour (the longer the better) stirring occasionally.
• Serve as a side dish or over pasta noodles.
• Parmesean cheese sprinkled on top is very tasty but will add to the calories and fat content.
• Note: I have never really measured while making this, I just throw it all together for the most part, so please add more or less of every item to your liking.

SUPER FAST & EASY SPICY TOMATO SOUP

Steps:

• Pour V-8, tomato paste, and 1/8-1/4 sour cream (depending on how creamy/spicy you want it) into a saucepan and whisk together until combined.
• Stir constantly on medium to medium high heat until desired soup temperature is reached.
• Serve Immediately.