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.
If you love my recipes for zucchini basil soup and potato zucchini soup, you'll want to give this tomato zucchini soup a try next. Smooth tomato soup is filled with a hidden veggie - zucchini - which adds a light, fresh flavor and extra nutrition.
Depending on the time of year, this soup can be made with a can of crushed tomatoes or fresh tomatoes from the garden.
Tomato soup pairs perfectly with some crusty bread or a classic grilled cheese sandwich, creating a simple comfort food meal that's perfect any time of year.
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 puree hot soup
Your cooked soup can be blended with an immersion blender or a regular blender. If using an immersion blender, carefully blend your soup (off the heat) right in your stock pot. If using a regular blender:
- Allow the soup to cool slightly before blending. It shouldn't be bubbling.
- Remove the center cap from the lid and have a kitchen towel ready to lightly cover the hole while blending. This is done to allow steam to escape. Otherwise, pressure can build up in your blender and cause splattering.
- 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.
- If needed, reheat your soup over medium heat until warm.
What to serve with soup
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.
Tomato Zucchini Soup
- 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
- 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.
- 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.
- 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).
- 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.