Zucchini and Tomato Soup
Warm, comforting, and brimming with garden-fresh flavors, this Zucchini and Tomato Soup is a wholesome way to celebrate seasonal produce. Made with tender zucchini, ripe tomatoes, and aromatic herbs like oregano and basil, this recipe strikes the perfect balance between freshness and heartiness. The sautéed onions and garlic provide a flavorful base, while the smooth vegetable broth ties everything together. Ready in just 35 minutes, this easy, one-pot soup can be blended to a creamy consistency or left chunky for a rustic feel. Perfect for a light lunch or dinner starter, it’s garnished with fresh parsley for a touch of brightness. Serve with crusty bread for a meal that’s healthy, satisfying, and bursting with Mediterranean-inspired flavors! Keywords: zucchini and tomato soup, healthy soup recipe, vegetarian soup, Mediterranean flavors, easy soup recipe, seasonal vegetables.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, diced zucchini
- 4 medium, diced ripe tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced zucchini and cook for 5-6 minutes, stirring occasionally, until slightly softened.
Stir in the diced tomatoes and cook for another 3 minutes.
Pour in the vegetable broth, and add the dried oregano, dried basil, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 minutes, or until the zucchini is tender.
Use an immersion blender to blend the soup until smooth, or leave it chunky for a more rustic texture.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7181 mg | 312% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 58.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3982 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
