Total Time
30mins
Prep 30 mins
Cook 0 mins

This sounds wondeful. I have not tried it yet, but plan to as soon as my tomatoes are ready. You can substitute the zucchini with summer squashes or use a mixture of both. From Good Housekeeping Magazine.

Ingredients Nutrition

Directions

  1. In a 5-quart saucepot, heat oil over medium-high heat. Add onion; cook until tender and lightly browned.
  2. Add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt and pepper to taste, heat to boiling.
  3. Reduce heat to medium; cook, uncovered, 20 minutes or until tender.
  4. Remove 4 cups of soup from saucepot.
  5. In blender, with center part of cover removed to allow steam to escape, blend the 4 cups of soup, in small batches, until pureed.
  6. Return pureed soup to saucepot.
  7. Reheat soup to serve hot, or refrigerate to serve cold later.
  8. Garnish with basil leaves.

Reviews

(1)
Most Helpful

Very nice soup, Susie, & definitely deserving of a 5-star rating, from the 2 of us, anyway! We've had summer squash & zucchini soup before, but here the bell peppers & garlic make a wonderful addition! Thanks for posting the recipe! [Tagged, made & reviewed in Bargain Basement]

Sydney Mike June 13, 2009

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