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Question by jessabelle: how to make tomato soup with zuccini in it?
this is gonna sound stupid..
i recently bought canned tomato basil soup, and raw zuccini.
i’m a fan of the zuccini in olive garden minestrone. to recreate this, would i just cook the soup in a pot and then throw in chopped zuccini? or do i cook the zuccini before putting it in the soup?
Best answer:
Answer by Kelly M
Since the canned soup is pretty much ready to eat and just needs to be heated, I would saute the zucchini first (not too much, make sure it’s still crispy), and then throw it in before heating the soup. Heat the two together, and the flavors should go together well. It sounds delicious!
Know better? Leave your own answer in the comments!
Here’s a recipe you may try for your zucchini. I tried this one yesterday and it was awesome.
Just prepare:
1 pound zucchini, sliced
2 teaspoons salt
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups chicken broth
1 large tomato, chopped
2 teaspoons lemon juice
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
salt and pepper to taste
All you have to do is
In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.