Herb-Infused Zucchini Summer Soup with Parmesan Finish

Recipe Collection: Lunch

Herb-Infused Zucchini Summer Soup with Parmesan Finish is a vegetarian delight that showcases fresh zucchini, tomatoes, and aromatic herbs. This American cuisine recipe is perfect for those seeking a dairy option, offering a refreshing taste that can be enjoyed hot or cold. The combination of fresh ingredients and a hint of lemon creates a unique flavor profile, making it ideal for light lunches or as a starter for dinner.

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Overview

This Herb-Infused Zucchini Summer Soup is a delightful way to savor the bounty of your garden. Enhanced with fresh herbs and a touch of Parmesan, this soup can be enjoyed hot or cold, making it perfect for any season. The combination of fresh zucchini, tomatoes, and a hint of lemon creates a refreshing yet comforting dish that will impress your taste buds.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 110 minutes

Ingredients

• 1 Extra-large zucchini, diced
• 2 Teaspoons (tsp) kosher salt
• 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) vegetable 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, chopped
• 1 Tablespoon (tbsp) fresh tarragon, chopped
• 1 Tablespoon (tbsp) fresh parsley, chopped
• 1 Tablespoon (tbsp) lemon juice
• 3 Tablespoons (tbsp) Parmesan cheese, grated
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste

Steps

1. Place the diced zucchini in a colander and sprinkle with 2 teaspoons of kosher salt. Allow it to drain for about 30 minutes to remove excess moisture.
2. In a blender, combine the minced Roma tomatoes, stewed tomatoes, tomato paste, and water. Blend until smooth.
3. Pour the tomato mixture and vegetable 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 drained zucchini, minced bell pepper, minced onion, and minced garlic. Cook and stir until the onion is translucent and the zucchini is lightly browned, about 10 minutes.
5. Transfer the sautéed vegetable mixture to the blender and pulse a few times to chop coarsely.
6. Add the chopped vegetable mixture to the stockpot. Stir in the chopped fresh dill, tarragon, parsley, and lemon juice. Simmer uncovered for 35 minutes, stirring occasionally.
7. Stir in the grated Parmesan cheese and season with additional salt and ground black pepper to taste. Simmer for an additional 5 minutes.
8. Allow the soup to stand for 10 minutes before serving to let the flavors meld. Enjoy hot or chilled, garnished with extra Parmesan if desired.

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