Zucchini Summer Soup



  • 1 extra large zucchini, cubed
  • 2 tsp salt
  • 4 Roma (plum) tomatoes, chopped
  • 1 (14.5 oz) can stewed tomatoes
  • 1 (12 oz) can tomato paste
  • 1 cup water, or as needed
  • 1 (32 oz) can chicken broth
  • 1/4 cup white sugar
  • 2 1/2 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 sweet onion, chopped
  • 1 large green bell pepper, chopped
  • 1 Tbs lemon juice
  • 3 Tbs chopped fresh dill
  • 1 Tbs chopped fresh tarragon
  • 1 Tbs chopped fresh parsley
  • 3 Tbs grated Parmesan cheese
  • salt and pepper to taste


  1. Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
  2. Meanwhile, combine in a blender the Roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
  3. Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
  4. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
  5. Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.
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