Tomato And Zucchini Summer Soup
Tomato and Zucchini Summer Soup is a great dish for the hot weather. It can be served warm or cold and it is also great for vegans and vegetarians.
Servings: 8 servings
Calories: 72kcal
Equipment
Ingredients
- 2 tablespoons vegetable oil olive oil or sun flower oil was my choice
- 2 medium zucchini cubed
- 1 medium white onion chopped
- 1 medium carrot chopped
- 1 bell pepper cubed
- 3-4 medium tomatoes cubed or 14oz can of diced tomatoes in tomato sauce undrained
- 8 cups water or vegetable stock
- a handful of vermicelli pasta or other favorite pasta for soups
- salt to taste
- 3-4 tablespoons chopped parsley
- 1 lemon juice from one lemon
Instructions
- In a large Dutch oven, heat olive oil on medium-high heat. Add onions, carrots, and bell pepper and cook for about 2 to 3 minutes until vegetables become translucent.
- Add water or vegetable broth and bring to a boil. Simmer the vegetables for about 10 minutes.
- Add cubed zucchini and tomatoes and simmer the soup for another 15-20 minutes or until the zucchini is tender.
- Taste for salt.
- Add the pasta and simmer for another 5-6 minutes until the pasta is cooked.
- Remove from the stove, and add chopped parsley and lemon juice.
- Serve warm or cold.
Notes
Storage:
Refrigerating: Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: If you'd like to freeze the soup, avoid adding the parsley and lemon juice until reheating. Cool the soup completely, then transfer to freezer-safe containers, leaving an inch of space to allow for expansion. Freeze for up to 2-3 months.
Reheating: Thaw the soup in the refrigerator overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally until heated through. Freshly chop the parsley and add a few drops of lemon juice before serving.
Expert tip: Use vegetable stock to keep this dish completely vegetarian.
Nutrition
Serving: 1g | Calories: 72kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 954mg | Potassium: 325mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2849IU | Vitamin C: 39mg | Calcium: 21mg | Iron: 1mg
