Zucchini Summer Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place zucchini in a colander; sprinkle with 2 teaspoons salt. Set aside to drain, about 30 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, combine Roma tomatoes, stewed tomatoes, tomato paste, and water in a blender; blend until smooth.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Pour tomato mixture and chicken broth into a large stockpot; bring to a boil over medium heat. Reduce heat to low; stir in sugar and simmer, stirring occasionally.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat oil in a skillet over medium heat. Add zucchini, bell pepper, onion, and garlic; cook and stir until onion is translucent and zucchini is lightly brown, about 10 minutes. Transfer to blender; pulse a few times to chop.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Transfer zucchini mixture to the stockpot; stir in dill, tarragon, parsley, and lemon juice. Simmer, uncovered, for 35 minutes, stirring occasionally; stir in Parmesan cheese. Season with salt and black pepper; simmer 5 minutes. Let stand before serving, 10 minutes.'}

📊 Nutrition Facts

Per serving (8 servings total)