Zucchini Parmesan Soup

Serves 6-8


  • 2-3 large zucchini
  • 1 bunch scallions
  • 1 red pepper
  • 1 medium onion
  • 1/2 pint grape tomatoes
  • 1/2 pint marinara sauce
  • 1/2 cup seasoned croutons or breadcrumbs
  • 1/4 cup olive oil
  • 1/4 cup light cream
  • 1/2 cup vegetable or chicken stock
  • Parmesan and Romano cheese to taste
  • 1/2 stick of butter

Cut zucchini in half and toss in the olive oil. Top with breadcrumbs and bake in a preheated oven 15 to 20 minutes at 350ºF. Melt the butter in a heavy bottom soup pan. Dice scallions, pepper, onion, and tomato (in large pieces). Add to soup pan and cook at medium heat for 15 to 20 minutes. Turn off heat. Add zucchini to vegetables. Add marinara sauce, light cream, and stock. Once it has cooled, blend until desired consistency. Add cheese to your taste.