Print

Zucchini Tomato Soup Recipe

Zucchini Tomato Soup Recipe
Print Recipe

★★★★★

5 from 6 reviews

A comforting and creamy Zucchini Tomato Soup featuring sautéed zucchini and onions in a rich tomato base, enhanced with fresh basil, cream, and Parmesan for a delicious, warming meal perfect for any season.

Ingredients

Scale

Vegetables

  • 1 yellow onion, diced
  • 0.75 lb zucchini, diced

Pantry Ingredients

  • 2 tbsp canola oil
  • 28 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp sugar
  • Salt, to taste
  • 0.5 tsp red pepper flakes (adjust to taste)

Liquids

  • 1 cup low sodium chicken stock, warmed
  • 1/3 cup heavy whipping cream

Herbs & Cheese

  • 2 tbsp fresh basil, minced
  • 1/4 cup freshly grated Parmesan cheese
  • Additional Parmesan cheese for topping each plate

Instructions

  1. Prep Vegetables: Dice the onion and zucchini into small cubes and set them aside for cooking.
  2. Heat Oil: Preheat a pot over medium heat and add the canola oil to warm it up.
  3. Sauté Onions: Add the diced onions to the pot and sauté until they become transparent and soften, about 3-5 minutes.
  4. Add Zucchini: Stir in the diced zucchini and continue to sauté for a couple of minutes to soften slightly.
  5. Add Tomatoes and Paste: Pour in the entire can of diced tomatoes and stir in the tomato paste to combine.
  6. Season Soup: Add sugar, salt to taste, and red pepper flakes, stirring everything well to blend the flavors.
  7. Simmer with Stock: Let the soup simmer for a few minutes, then add the warmed chicken stock. Lower the heat to medium-low, cover, and cook for about 30 minutes, stirring occasionally.
  8. Add Basil: Stir in the minced fresh basil and cook for an additional couple of minutes to infuse flavor.
  9. Blend Soup: Remove the pot from heat and blend the soup with an immersion blender until smooth, or leave some chunks if preferred.
  10. Add Cream and Cheese: Return the pot to medium-low heat and stir in the heavy whipping cream and freshly grated Parmesan cheese. Taste and adjust salt if needed.
  11. Final Cook and Serve: Cook the soup for a couple more minutes just to heat through. Remove from heat, ladle into bowls, and garnish with extra Parmesan cheese before serving.

Notes

  • You can substitute chicken stock with vegetable broth for a vegetarian version.
  • Adjust red pepper flakes according to your spice preference.
  • For a lighter soup, use half-and-half instead of heavy cream.
  • Leftovers keep well refrigerated for 3-4 days and reheat gently on the stove.
  • To make this soup vegan, use vegetable broth, omit the cheese or use a plant-based Parmesan alternative, and substitute cream with coconut cream or cashew cream.

Nutrition

Keywords: Zucchini Tomato Soup, Creamy Tomato Soup, Healthy Soup, Easy Dinner, Comfort Food, Basil Soup

Find it online: https://tastemadebyclara.com/zucchini-tomato-soup-recipe/