About this recipe:This soup has an intense tomato flavour. It's light and perfect for any time of the year. Courgettes, tomatoes, tinned tomatoes, tomato puree, chicken stock, green pepper and herbs are simmered together. Serve with grated Parmesan.
1 extra large courgette, cubed
2 teaspoons salt
4 plum tomatoes, chopped
1 (400g) tin whole peeled plum tomatoes
350g tomato puree
250ml water or as needed
900ml chicken stock
4 tablespoons caster sugar
2 1/2 tablespoons olive oil
2 cloves garlic, finely chopped
1 red onion, chopped
1 large green pepper, chopped
1 tablespoon lemon juice
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
3 tablespoons grated Parmesan cheese
salt and pepper to taste
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Method Prep:40min › Cook:1hr › Extra time:1hr40min › Ready in:3hr20min
Place courgette cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
Meanwhile, combine the plum tomatoes, tinned tomatoes, tomato puree and water in a liquidiser; blend until smooth.
Pour tomato mixture and chicken stock into a large stock pot. Bring to the boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
Meanwhile, heat olive oil in a frying pan over medium heat. Stir in garlic, onion, green pepper and courgette and cook and stir until onion turns translucent and courgette is lightly brown, about 10 minutes. Transfer vegetables to liquidiser and pulse a few times, just enough to chop.
Add vegetables to the stock pot; stir in lemon juice, dill, tarragon and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.