Spicy Tomato Soup With Zucchini
Recipe: #23551
April 20, 2016
Categories: Tomato, One-Pot Meal, Gluten-Free, No Eggs, Vegetarian, Canned Tomatoes, Zucchini, Spicy, Kosher Dairy, more
"I made this, it's a good soup. If you want a creamy tomato soup add in some whipping cream, you could brown some ground beef at the beginning also if you want a beef flavored soup."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (435.4 g)
- Calories 156.6
- Total Fat - 6.5 g
- Saturated Fat - 1.5 g
- Cholesterol - 3.5 mg
- Sodium - 609.9 mg
- Total Carbohydrate - 22.1 g
- Dietary Fiber - 5.5 g
- Sugars - 9.6 g
- Protein - 5.9 g
- Calcium - 114.3 mg
- Iron - 1.8 mg
- Vitamin C - 29.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in large saucepan or Dutch oven over medium-high heat. Add zucchini, carrots and onion; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook 1-2 minutes.
Step 2
Add paprika and cayenne or red pepper; cook 1 minute more or until fragrant, stirring constantly. Add corn, undrained tomatoes, tomato sauce and water or broth; bring to a boil. Mix in 1/3 cup Parmesan cheese. Add salt and pepper. Reduce heat to medium-low; cover and simmer 20-30 minutes for flavors to blend.
Step 3
If using, mix in cooked rice or pasta.
Step 4
Ladle soup into bowls; sprinkle with more Parmesan cheese.
Tips
No special items needed.
0 Reviews
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