Zucchini and Tomato Soup Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories per Serving: 43.9
Rating: ★★★★☆ (2 reviews)
Ingredients:
- 2 zucchinis
- 1/2 onion
- 2 1/2 – 3 cups water
- 1 teaspoon low-sodium instant chicken bouillon granules
- 1/2 teaspoon dry basil
- 1/2 teaspoon dry oregano
- 1 clove garlic
- 1 can (14.5 oz) no-salt-added whole tomatoes
- 1 tablespoon lemon juice
- 1/8 teaspoon pepper
- 4 teaspoons parmesan cheese
Instructions:
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Prepare the Soup Base:
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- Cover the dish with heavy-duty plastic wrap, leaving a vent for steam.
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Microwave the Soup:
- Microwave on high for 9 minutes. Stir the ingredients halfway through.
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Add Tomatoes:
- Add the can of whole tomatoes (undrained) to the dish. Microwave on high for an additional 1 1/2 minutes.
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Season and Serve:
- Stir in lemon juice and pepper.
- Ladle the soup into 4 bowls.
- Sprinkle each serving with 1 teaspoon of parmesan cheese.
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Enjoy!
- This quick and easy zucchini and tomato soup makes a delicious lunch, with each 1-cup serving containing approximately 38 calories.
Notes:
- Make sure to adjust the seasoning according to your taste preference.
- For a richer flavor, you can substitute fresh herbs for dried ones.
This recipe for zucchini and tomato soup is perfect for a light and nutritious meal, ready in just 15 minutes from start to finish. Whether you’re looking for a quick lunch or a healthy dinner option, this soup is sure to satisfy with its vibrant flavors and low-calorie count.
