Tomato And Zucchini Soup
A vibrant, comforting tomato and zucchini soup with savory Worcestershire and fresh herbs, perfect for a light lunch or starter, bursting with fresh flavors.
Ingredients
Instructions
- Saute onion in olive oil in a large saucepan until translucent.
- Stir in finely diced zucchini; saute for about 2 minutes.
- Add tomato juice, chicken broth, chopped parsley, Worcestershire sauce, salt, and sugar; heat until boiling.
- Cover and simmer until flavors meld and vegetables are tender.
Tips & Substitutions
For a richer flavor, consider adding a pinch of smoked paprika or a splash of balsamic vinegar. If you prefer a creamier texture, blend a portion of the soup and stir it back in. You can substitute vegetable broth for chicken broth to make it vegetarian or use fresh tomatoes instead of juice for a more robust taste. Fresh basil can be a delightful addition alongside the parsley.
Serving Suggestions
Serve the soup hot, garnished with additional parsley or a drizzle of olive oil for added richness. It pairs beautifully with crusty bread or a fresh salad, such as Curried Couscous Salad, for a light meal. For a heartier option, consider serving it alongside grilled chicken, like Mediterranean Style Chicken, to create a satisfying and balanced dinner.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a little water or broth to reach your desired consistency. This soup also freezes well; just make sure to cool it completely before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Zucchini Soup contains roughly 988 calories, with 6g protein, 18g carbohydrates, and 102g fat. It is an excellent source of iron (44% of the Daily Value), vitamin C (34% of the Daily Value), and potassium (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1650mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of tomato juice?
Yes, you can use fresh tomatoes! For this recipe, about 8-10 medium tomatoes should work well. Blanch and peel them, then chop and add them to the pot. You may need to adjust the seasoning since fresh tomatoes can vary in sweetness and acidity.
Is there a way to make this soup spicier?
Absolutely! To add some heat, consider incorporating red pepper flakes or diced jalapeños when sautéing the onions. Alternatively, a dash of hot sauce or a bit of cayenne pepper can elevate the spice level without overwhelming the other flavors.
Can I add other vegetables to this soup?
Yes, feel free to customize the recipe by adding other vegetables like bell peppers, carrots, or spinach. Just make sure to adjust the cooking time so that all the vegetables are tender and the flavors meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).