Garden Fresh Zucchini and Tomato Soup

By apanda

There’s more than great flavor to this perfectly seasoned vegetable soup: it’s easy to make, and low in carbs, fat and calories.

Garden Fresh Zucchini and Tomato Soup
  • 2 1/2 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

  • 1/4 teaspoon ground black pepper

  1. 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.

  2. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.

  3. 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.

  4. Garnish w/ a dollop of FF sour cream and some fresh chopped basil.

Nutritional Facts

Servings Per Recipe
Amount Per Serving
Total Fat
Total Carbs
Dietary Fiber
Protein 2.5

lunch tomatoes low carb veggie soup low fat low calorie dill tomatoes zucchini low carb veggie soup ultra-low-carb

3 replies

kacee - 58083
kacee - 58083 2009-08-29 17:20:03 -0500 Report

i make similar soup. try adding a finely chopped carrot to first step and at the end add conndenced skim milk to make cream of tomatoe soup!

Avera 2009-08-27 00:14:10 -0500 Report

There is nothing like using fresh vegetables to make a soup. The taste is so different. The wonderful smell of it makes you want to eat it before it is done.