Courgette Tomato Soup Recipes

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COURGETTE & TOMATO SOUP



Courgette & tomato soup image

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

1 tbsp butter
2 onions , chopped
1kg courgette , sliced
1kg tomato , chopped
2 tbsp plain flour
½ tsp turmeric
2l low-sodium chicken or vegetable stock from cubes
crusty bread , to serve (optional)

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

COURGETTE TOMATO AND CHILLI SOUP



Courgette Tomato and Chilli Soup image

Great way to use when you have too many courgettes in the garden and you can make it as mild or hot as you like.

Provided by Brian Crocker

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Fry onion and garlic in olive oil until soft. Add in potato and add black pepper and fry on low heat for 2 mins, stirring. Add in courgette tomato and stock. Simmer and add in chilli flakes and tomato paste. Simmer for around 15 to 20 mins. Blitz in processor.

FRESH TOMATO ZUCCHINI SOUP



Fresh Tomato Zucchini Soup image

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

2 ½ tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper

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

ZUCCHINI TOMATO SOUP II



Zucchini Tomato Soup II image

A great way to use up all those extra fresh tomatoes and zucchini from the garden during late summer. My family loves this soup! If you like, this soup can be thinned with a little bit of milk or cream.

Provided by TUDES

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 16

1 pound zucchini, sliced
2 teaspoons salt
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups chicken broth
1 large tomato, chopped
2 teaspoons lemon juice
½ teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground nutmeg
¼ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
salt and pepper to taste

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.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 5 g, Fat 2.9 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 476.2 mg, Sugar 2.5 g

ZUCCHINI TOMATO SOUP



Zucchini Tomato Soup image

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

2 small zucchini, coarsely chopped
1/4 cup chopped red onion
1-1/2 teaspoons olive oil
1/8 teaspoon salt
1 cup spicy hot V8 juice
1 small tomato, cut into thin wedges
Dash each pepper and dried basil
2 tablespoons shredded cheddar cheese, optional
1 to 2 tablespoons crumbled cooked bacon, optional

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

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