Tomato & Zucchini Soup
This easy Tomato Zucchini Soup combines ripe tomatoes, tender zucchini, garlic and Mediterranean herbs to create a flavorful homemade vegetable soup.
Servings: 8
Calories: 58kcal
Ingredients
Vegetables
- 3 Tomatoes - large & ripe.
- 2 Zucchini - medium & sliced.
- 4 Garlic cloves - sliced.
- 1 Onion - large.
Savoury Flavours
- 3 tbsp Butter
- 80 grams Dill
- 40 grams Celery
- 80 grams Tomato paste
Spices
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Black Pepper powder
- 1 Chicken Stock cube
- ¼ tsp Salt
Instructions
- Caramelize the ingredients: In a large pot, heat the oil over medium-low heat and sauté the chopped onions until caramelized. Add garlic until lightly browned, then stir in chopped tomatoes and diced zucchini. Cook for 5 to 8 minutes until softened.
- Add the spices and simmer: Mix in tomato paste, thyme, oregano, basil, a chicken stock cube, and pepper. Simmer for 20 minutes.
- Blend the soup: Use an immersion blender for a smooth texture for about 2 minutes; for a chunkier soup, blend for 1 minute. Remove stringy celery bits and enhance with Parmesan or Grana Padano cheese and croutons. Flavors improve after a day or two.
Notes
Vegan - Leave out the butter and replace with olive oil or grapeseed oil. Use a plant based alternative for parmesan cheese such as Nutritional yeast.
Protein - Add shredded chicken, turkey or roast beef after blending the soup for a more protein rich meal.
Fresh tomatoes - Swap out with canned tomatoes from a quality brand.
Zucchini - No need to peel.
Thicken the soup - Use an immersion blender until the soup has the right consistency.
Make ahead of time - Absolutely.
Nutrition
Calories: 58kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 341mg | Potassium: 400mg | Fiber: 2g | Sugar: 7g | Vitamin A: 693IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 1mg