Zucchini With Yellow Tomato Soup Food

ZUCCHINI TOMATO SOUP

Steps:

• In a large skillet, saute zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add the V8 juice, tomato, pepper and basil; cook until heated through. Sprinkle with cheese and bacon if desired.

ZUCCHINI WITH YELLOW TOMATO SOUP

Steps:

• Heat soup, lemon juice, basil, garlic powder, paprika, zucchini,bell pepper, and onion in a large skillet over medium-high heat to a boil.
• Reduce heat to low.Cover and cook for 15 minutes or until the vegetables are tender crisp, stirring occasionally. Stir in the cheese. Great served with grilled chicken, and a crisp salad.

ZUCCHINI TOMATO SOUP II

Steps:

• 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.

YELLOW SQUASH ZUCCHINI TOMATO CASSEROLE

Steps:

• Preheat oven to 350°F
• Lightly grease a shallow 2 1/2 quart dish and set aside.
• Combine squash, zucchini, onion and bring to a boil in a large saucepan.
• Reduce heat to low and simmer 10 minutes or until vegies are tender. Drain well and set aside.
• Combine tomatoes, flour, sugar, salt, garlic, paprika, and pepper. Saute until tomatoe liquid is slightly reduced, about 5 minutes.
• Gently combine beaten egg, mozzerella and cheddar cheese with squash, zucchini, and onion mixture. Then add the tomato reduction. Be gentle so vegies are not torn into mush. Top with Parmesan cheese.
• Bake for 30-40 minutes. Let stand for 10 minutes before serving.

ZUCCHINI & YELLOW SQUASH VEGETABLE PESTO SOUP

Steps:

• Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
• Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
• Add the garlic and mushrooms, and cook for 3 minutes.
• Add the broth, salt, and pepper.
• Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
• Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.

ZUCCHINI AND YELLOW SQUASH SOUP

Steps:

• Heat oil in heavy large saucepan over medium-low heat.
• Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
• Add flour and stir 3 minutes.
• Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
• Stir in stock,heavy cream, basil and oregano.
• Reduce heat and simmer 20 minutes.
• Season with salt and pepper to taste and serve immediately.
• Soup may be pureeed if a creamier texture is desired.

GREEN BEAN, ZUCCHINI, AND POTATO SOUP

Steps:

• In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
• Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
• Add zucchini, potatoes, and parsley.
• Add tomatoes and mix together.
• Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
• Season with salt and pepper.
• Remove from heat and serve.