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–+ servings
Zucchini and Tomato Italian Soup

Zucchini and Tomato Italian Soup

A traditional garden soup of Roma tomatoes and zucchini that makes its own delicious broth. This tastes wonderful when served with bruschetta.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8
Course: Soup
Cuisine: Italian
Calories: 27
Ingredients Method Nutrition Notes

Ingredients
  

  • about 20 Roma tomatoes
  • 3 to 4 medium zucchini or summer squash
  • 1 medium onion
  • 2 cloves garlic
  • 2 teaspoons kosher or sea salt
  • 1 tablespoon sugar or honey
  • 1 tablespoon oregano
  • 2 teaspoons sage
  • 2 teaspoons basil

Method
 

  1. Remove stems from the tomatoes. Quarter them.
  2. Dice the onion, mince the garlic, and cube the zucchini.
  3. Put all ingredients in a large pot and bring to a boil, stirring frequently.
  4. Reduce heat to low and cover. Simmer until zucchini and onion are tender.
  5. There is no need to add liquid. The tomatoes and the zucchini will form their own delicious liquid as the ingredients heat up and as you stir it.

Nutrition

Calories: 27kcalCarbohydrates: 6gProtein: 1gSodium: 588mgPotassium: 225mgFiber: 1gSugar: 4gVitamin A: 159IUVitamin C: 14mgCalcium: 30mgIron: 1mg

Notes

Makes 2 quarts.
If you add a couple small cans of tomato paste, this soup can become a wonderful pasta sauce.
Very high in dietary fiber, potassium, and vitamins A, B6, and C, with no cholesterol.

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