Zucchini, Corn and Tomato Soup 12.000
Quick Pantry Soup Feb 20, 2008

Frozen white corn kernels are the main pantry ingredient to have on hand.

Servings: 12

Yield: Makes about 1 gallon, about 12 servings

  • 1 1/2 pounds zucchini and/or yellow squash, grated (3 medium)
  • 1 medium red onion, grated
  • 2 8-ounce cans cream-style corn
  • 1 10-ounce package frozen white corn kernels, rinsed to remove any frost
  • 2 teaspoons dried tarragon
  • 1 28-ounce can diced tomatoes, with their juice
  • 1 12-ounce can V-8 Juice
  • 1 quart low-sodium chicken or vegetable broth
  • Splash Pernod (licorice-flavored liqueur) (may substitute dry white vermouth or dry white wine)
  • Extra-virgin olive oil, for garnish

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Combine the grated vegetables, cream-style corn, frozen white corn kernels, dried tarragon, diced tomatoes with their juice, V-8 Juice and chicken or vegetable broth in a large soup pot; bring to a boil over medium-high heat. Add the splash of Pernod and bring back to a boil, then reduce the heat to medium or medium-low and cook for 15 minutes, or until the zucchini is soft. To serve, garnish each portion with a drizzle of extra-virgin olive oil.

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Recipe Source

From Aliza Green, author of "Starting With Ingredients" (Running Press, 2006).

Tested by Aliza Green.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.