Zucchini and Tomato Soup
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 473.18 ml zucchini, shredded coarsely
- 118.29 ml onion, finely chopped
- 591.47-709.77 ml water
- 4.92 ml low-sodium instant chicken bouillon granules
- 2.46 ml dry basil (I prefer fresh and add more)
- 2.46 ml dry oregano
- 1 clove garlic
- 411.06 g can no-salt-added whole tomatoes, drained and chopped
- 7.39 ml lemon juice
- 0.61 ml pepper
- 14.79 ml parmesan cheese, and extra for garnish.
directions
- Combine the first 7 ingredients in a 2 1/2 qt.
- casserrole.
- Vover with a heavy-duty plastic wrap for the microwave-- don't forget to leave a vent for steam.
- Microwave at HI for 18 min.
- or until the zucchini is tender, stirring after 9 min.
- Now, add tomatoes and microwave at high 1 1/2 min.
- Stir in your lemon juice and the pepper.
- Don't put it back in the microwave your pepper will get very spicy.
- Ladle the soup evenly into 4 bowls and sprinkle them with about a tsp.
- of parmesan cheese each.
- This is a quick and easy lunch at about 38 calories per 1-cup serving.
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RECIPE SUBMITTED BY
glitter
United States
I am an avid cook and recipe collector. I've been cooking since I was 9 yrs. old. I am the first American from my family so I cook many different European dishes, everything from west to east. If I had a month just to do what I would like to do...I would like to cook that month with a famous chef. I also write a bulletin for a Service to Mankind organization. Since I collect recipes anywhere I can see them, I've been asked to share them with my readers. So this site is wonderful not just for me!