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–+ servings
Tomato Zucchini Soup

Creamy Tomato Zucchini Soup: Light, Fresh & Simply Delicious

A comforting bowl of Tomato Zucchini Soup that is easy to prepare, vegan, and gluten-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 95
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Vegetable Stock Use hot stock for quicker cooking.
  • 1 cup Passata Alternatively, use canned chopped tomatoes and tomato puree.
  • 1 medium Zucchini Diced.
  • 1 medium Red Onion Chopped; can substitute with yellow onion.
  • 1 clove Garlic Minced; fresh yields best flavor.
  • Pepper Adjust to taste.
For the Herb Finishing Touch
  • 1 handful Basil Leaves Fresh; dried basil can be used in a pinch.
For Sautéing
  • 2 tablespoons Olive Oil Any neutral oil can be substituted.

Equipment

  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add chopped red onion and minced garlic, sauté for about 3 minutes until translucent.
  2. Incorporate diced zucchini into the pot, stirring to combine. Cook for an additional 5 minutes until zucchini softens.
  3. Pour in hot vegetable stock and passata, season with pepper to taste. Cover and bring to a gentle boil for 4-5 minutes.
  4. Reduce heat to low and let soup simmer uncovered for about 10 minutes, stirring occasionally.
  5. Remove from heat and stir in basil leaves. Blend the soup until smooth using an immersion blender.
  6. Taste and adjust seasoning if necessary before serving.

Nutrition

Serving: 1cupCalories: 95kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 200mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

For best flavor, use fresh ingredients. Adjust thickness by adding water if desired.

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