If you’re looking for a light yet nourishing dish that’s full of flavor, Zucchini and Tomato Soup is a recipe you’ll want to keep in your kitchen rotation.
Combining the freshness of zucchini with the natural sweetness and tang of ripe tomatoes, this soup is both healthy and satisfying.
Whether served as a starter or a wholesome light meal, it’s a delicious way to enjoy garden vegetables.
Why You’ll Love Zucchini and Tomato Soup
This soup is not only easy to prepare, but it’s also packed with nutrients. Zucchini provides fiber, antioxidants, and vitamins A and C, while tomatoes add lycopene and a vibrant flavor.
Together, they create a naturally low-calorie soup that works perfectly for a healthy diet without sacrificing taste.
Plus, it’s adaptable — you can keep it light and brothy or blend it into a smooth and creamy texture.
Ingredients You’ll Need
Here’s what you’ll need to make a classic pot of zucchini and tomato soup:
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2 medium zucchinis, diced
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4 ripe tomatoes, chopped (or 1 can of diced tomatoes)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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4 cups vegetable broth (or chicken broth)
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2 tablespoons olive oil
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1 teaspoon dried basil (or fresh basil for garnish)
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1 teaspoon dried oregano
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Salt and black pepper to taste
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Optional: A splash of cream or grated Parmesan cheese for richness
How to Make Zucchini and Tomato Soup
Follow these simple steps to bring this recipe together:
1. Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until fragrant and softened.
2. Cook the vegetables
Stir in diced zucchini and tomatoes. Allow them to cook for a few minutes until they begin to soften and release their juices.
3. Season and simmer
Add broth, basil, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
4. Blend or keep chunky
For a rustic soup, serve it chunky. For a creamy version, use an immersion blender or transfer to a blender to puree until smooth.
5. Finish and serve
Adjust seasoning as needed. Garnish with fresh basil leaves, a drizzle of olive oil, or a sprinkle of Parmesan cheese. Serve warm with crusty bread on the side.
Tips and Variations
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Make it creamy: Add a splash of heavy cream or coconut milk for extra richness.
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Boost the protein: Stir in cooked beans or shredded chicken to make it heartier.
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Add spice: A pinch of red pepper flakes or paprika gives it a little kick.
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Meal prep friendly: This soup stores well in the fridge for 3–4 days and can be frozen for up to 2 months.
Also Check: Zucchini dessert recipes
Serving Suggestions
Zucchini and Tomato Soup pairs beautifully with garlic bread, a grilled cheese sandwich, or a fresh side salad.
It’s also perfect for lunch meal prep or as a comforting dinner when you want something wholesome yet easy.
Also Check: 5 Zucchini baking recipes
Zucchini and Tomato Soup
Ingredients
Method
- Sauté aromatics – Heat olive oil in a pot over medium heat. Add onions and garlic; cook until softened.
- Add vegetables – Stir in zucchini and tomatoes; cook for 4–5 minutes until softened.
- Season and simmer – Add broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend or keep chunky – Leave the soup rustic or puree until smooth with a blender.
- Serve – Garnish with fresh basil, Parmesan, or a drizzle of olive oil. Enjoy warm with crusty bread.
Notes
- Add cream or coconut milk for a creamy texture.
- Boost protein with beans or shredded chicken.
- Freezer-friendly for up to 2 months.
Zucchini and Tomato Soup is a light, flavorful, and healthy dish that highlights fresh vegetables in the most comforting way.
Simple to prepare and versatile, it’s a must-try recipe for anyone who loves homemade soups.
