Ingredients
- 1 (14 1/2 ounce) can tomatoes, undrained, broken up (or use diced) shopping list
- 1 zucchini, chopped shopping list
- 1 summer squash, chopped (yellow summer squash) shopping list
- 1 small onion, diced shopping list
- 1 garlic clove, minced shopping list
- 1 teaspoon chicken bouillon granules (or one cube) shopping list
- 1 1/2 cups water shopping list
- 1 teaspoon dried basil shopping list
- 1/2 teaspoon pepper shopping list
- 2 teaspoons lemon juice shopping list
- salt (to taste) shopping list
How to make it
- Mix all ingredients except lemon juice and salt in a large soup pot.
- Bring to a boil.
- Reduce heat. Cover and simmer 30 minutes.
- Stir in lemon juice.
- Puree half of the soup in a blender until smooth.
- Return puree to pot.
- Add salt to taste.
- Heat through.
The Rating
Reviewed by 2 people-
I loved this soup! It's a blustery day outside, first one in a long time. So I made the soup and we ate it with crackers. My husband gobbled it down. I only had a fourth of a vegetable bouillon cube so I just added some spices I knew would work w...more
howiej
in Stockton loved it
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This was a super easy and came together very quick! Loved the acid the lemon juice gave. More in the IMI II group -----------> Tomato Zucchini Soup<...more
mommyluvs2cook
in Santa Fe loved it
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Reviews & Comments 2
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Your Comments
" It was excellent "
" It was excellent "