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Wednesday, September 10, 2008

Zucchini Tomato Soup

I'm on a roll...another online recipe that we LOVED. If you want the soup thinner, you could add more broth, or add milk or cream. You can taste the soup after you've made it and add any more/other seasonings you like. I used a bit more Worcestershire and also added some more broth and penne pasta in to make it more of a meal. DELISH.


* 1 pound zucchini, sliced
* 2 teaspoons salt
* 2 tablespoons vegetable oil
* 2 onions, chopped
* 2 cloves garlic, minced
* 4 cups chicken broth (I did a mix of chicken and vegetable broths)
* 1 large tomato, chopped
* 2 teaspoons lemon juice
* 1/2 teaspoon white sugar
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried parsley
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon Worcestershire sauce
* 1/4 teaspoon hot pepper sauce
* salt and pepper to taste


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

2. 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 (to whatever consistency you like) in a blender or food processor.

3. 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.

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