Tomato Zucchini Soup

5 from 1 vote

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.

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 135kcal

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.

Nutrition Estimate

Course: Side Dish, Soup

Cuisine: American