Herb-Infused Zucchini and Tomato Summer Soup with Parmesan Finish

Recipe Collection: Lunch

Herb-Infused Zucchini and Tomato Summer Soup with Parmesan Finish is a vegetarian American classic perfect for any season. This soup features a rich blend of fresh herbs and a touch of Parmesan, creating a luxurious texture that will impress your guests. Ideal for those following a dairy-inclusive diet, it can be served hot or cold, making it versatile for any meal.

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Overview

This Herb-Infused Zucchini and Tomato Summer Soup is a delightful way to enjoy the bounty of your garden. With a rich blend of fresh herbs and a hint of Parmesan, this soup can be served hot or cold, making it perfect for any season. The addition of a creamy egg yolk and heavy cream mixture elevates the flavor, creating a luxurious texture that will impress your guests.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 110 minutes

Ingredients

• 1 Extra-large zucchini, sliced
• 2 Teaspoons (tsp) salt, divided
• 4 Whole Roma (plum) tomatoes, minced
• 14.5 Ounces (oz) can stewed tomatoes
• 12 Ounces (oz) can tomato paste
• 1 Cup water
• 32 Ounces (oz) can chicken broth
• 0.25 Cup white sugar
• 2.5 Tablespoons (tbsp) olive oil
• 1 Large green bell pepper, minced
• 1 Large sweet onion, minced
• 2 Cloves garlic, minced
• 3 Tablespoons (tbsp) fresh dill, minced
• 1 Tablespoon (tbsp) fresh tarragon, minced
• 1 Tablespoon (tbsp) fresh parsley, minced
• 1 Tablespoon (tbsp) lemon juice
• 3 Tablespoons (tbsp) grated Parmesan cheese
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 3 Large egg yolks
• 0.5 Cup heavy cream

Steps

1. Place the sliced zucchini in a colander and sprinkle with 1 teaspoon of salt. Allow it to drain for about 30 minutes to remove excess moisture.
2. In a blender, combine the Roma tomatoes, stewed tomatoes, tomato paste, and water. Blend until smooth.
3. Pour the tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat, then reduce the heat to low. Stir in the sugar and let it simmer, stirring occasionally.
4. In a skillet, heat the olive oil over medium heat. Add the zucchini, bell pepper, onion, and garlic. Cook and stir until the onion is translucent and the zucchini is lightly browned, about 10 minutes. Transfer the mixture to the blender and pulse a few times to chop.
5. Transfer the zucchini mixture to the stockpot. Stir in the dill, tarragon, parsley, and lemon juice. Simmer uncovered for 35 minutes, stirring occasionally.
6. In a small bowl, whisk together the egg yolks and heavy cream. Gradually add this mixture to the soup, stirring constantly to prevent curdling. Simmer for an additional 5 minutes.
7. Stir in the Parmesan cheese and season with salt and black pepper to taste. Let the soup stand for 10 minutes before serving to allow the flavors to meld.
8. Serve hot or cold, garnished with additional Parmesan cheese if desired. Enjoy the rich, herb-infused flavors of this summer soup!

Enjoy your homemade Herb-Infused Zucchini and Tomato Summer Soup with Parmesan Finish!