Tomato zucchini soup is a hearty, homemade soup filled with garden-fresh flavor. Pair it with a grilled cheese sandwich for a comforting meal on a cold day.
Recipe summary
Flavor: Smooth, savory tomato soup with a hidden serving of zucchini that adds a light, fresh flavor.
Key ingredients: Tomatoes (fresh from the garden or canned), zucchini, garlic, onion, and broth.
Serve with: Crusty bread or grilled cheese for a simple, comforting meal.
More soup recipes: Zucchini Basil Soup and Zucchini Leek Soup
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Ingredients and substitutions
- Olive oil - Can be substituted with your favorite cooking oil.
- Onions and garlic - These add savory flavor to your soup. I don't recommend omitting either ingredient.
- Crushed tomatoes - One can of crushed tomatoes can be substituted with an equal weight of fresh garden tomatoes if desired. Your soup may need to cook down a little longer if using fresh tomatoes.
- Broth - Vegetable broth can be substituted with chicken broth if desired. Keep in mind that the recipe will no longer be vegan.
- Seasoning - Salt, pepper, and oregano add flavor to your soup. Oregano can be substituted with dried basil or an Italian seasoning blend if desired.
- Granulated sugar - Just enough granulated sugar is added to offset the acidity of the tomatoes in the recipe.
How to make tomato zucchini soup
- Sauté onions in a stock pot.
- Add remaining soup ingredients and stir to combine.
- Bring to a simmer, cover, and reduce heat to low. Simmer until zucchini is fork tender.
- Carefully transfer in batches to a blender (or use an immersion blender) and blend until smooth.
Tips and tricks
Use an immersion blender - If using an immersion blender, carefully blend your soup (off the heat) right in your stock pot.
Use a regular blender - Fill your blender no more than halfway with hot soup. Return the lid to the blender (with center cap removed) and lightly cover with a towel. Starting slowly and gradually picking up speed, blend your soup until smooth. Pour into serving bowls or another stock pot. Repeat until all soup is blended.
Reheat as needed - Your blended soup may need to be reheated slightly before serving.
Storage
Soup will keep for 3-4 days in the refrigerator in a tightly sealed container and reheats well in the microwave or on the stovetop.
Soup can also be frozen for 2-3 months in a tightly sealed container (allow to cool completely before storing in the freezer).
Frequently asked questions
Tomato zucchini soup is a hearty soup with rich flavor that is best served along with a bread side dish and optionally, a salad, for a complete meal. Here are a few ideas to get you started:
- Sandwiches - Grilled cheese, veggie wrap, or BLT sandwich.
- Main dishes - Baked chicken, pesto pasta, or pork chops.
- Bread - Crusty bread, savory zucchini muffins (shown above), garlic bread, or croutons.
- Salad - Add a few heartier toppings to your salad for a complete meal, like crumbled bacon, cheese, chicken, or chopped walnuts.
Just enough granulated sugar is added to offset the acidity of the tomatoes in the recipe, but it can be omitted if you don't want to add it.
📖 Recipe
Tomato Zucchini Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces (794 g) canned crushed tomatoes
- 1 pound (453 g) zucchini, cubed
- 8 ounces (226 g) vegetable broth
- 1 teaspoon granulated sugar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper, or more to taste
Instructions
- In a stock pot over medium heat, add olive oil. When hot, add diced onion and cook for 3-4 minutes, or until they begin to brown and turn translucent. Add garlic and cook and additional 30 seconds. Add tomatoes, zucchini, broth, sugar, oregano, salt, and pepper. Bring to a simmer, cover, and reduce heat to low. Simmer for about 8-10 minutes, or until zucchini are cooked through and soft. Remove from heat.
- Use an immersion blender and blend until smooth, or transfer soup in batches to a standard blender to process until smooth (remove the center cap from the lid and lightly cover with a kitchen towel to allow steam to escape. Never fill a blender more than halfway full with hot soup).
- Add desired garnishes, like croutons or a splash of cream, and serve warm.
Recommended Equipment
Notes
- Fresh or frozen: This recipe can be prepared with fresh or frozen zucchini. This recipe is a great way to use up frozen zucchini you have on hand.
- Storage: Soup will keep for 3-4 days in the refrigerator in a tightly sealed container and reheats well in the microwave or on the stovetop.
- Freezing: Soup can also be frozen for 2-3 months in a tightly sealed container (allow to cool completely before storing in the freezer).
- Side dish: Recipe is written as a side dish to be served alongside a main course, or a hearty salad and crusty bread as a light lunch.
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