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Cream of Zucchini and Tomato Soup Recipe

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4.3 from 2 reviews

This Cream of Zucchini Soup with Tomato is a velvety, comforting dish made by simmering fresh zucchini and tomatoes with aromatic herbs, then blending until smooth. Perfect for a light lunch or starter, it’s enhanced with garlic, onion, and a hint of thyme and oregano. Served hot with a drizzle of extra virgin olive oil, balsamic vinegar, and crusty bread, this soup offers a deliciously fresh and healthy option that can also be frozen for later.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

Soup Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 small bay leaves
  • 2 garlic cloves, peeled
  • 1 brown onion, chopped
  • 3 large tomatoes, chopped
  • 1 large zucchini, chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 250 ml vegetable stock
  • Sea salt flakes, to taste
  • Black pepper, to taste

To Serve

  • Extra virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Crusty bread, on the side

Instructions

  1. Sauté aromatics: Heat the extra-virgin olive oil in a large heavy-bottomed saucepan over medium heat. Add the bay leaves, garlic cloves, and chopped onion. Cook, stirring occasionally, until the onion starts to brown and becomes soft, releasing a fragrant aroma.
  2. Add vegetables and herbs: Stir in the chopped tomatoes, zucchini, dried thyme, and dried oregano. Toss the mixture to combine well, and continue cooking on medium heat for 3-4 minutes until the vegetables become glossy and start to soften.
  3. Simmer the soup: Pour in the vegetable stock and mix thoroughly. Cover the saucepan with a lid and allow the soup to simmer gently on medium-low heat for approximately 20 minutes, letting all flavors meld and the vegetables become tender.
  4. Blend until smooth: Remove the saucepan from heat. Carefully discard the bay leaves. Using a stick blender or heat-proof jug blender, puree the soup until it reaches a smooth and creamy consistency.
  5. Season and reheat: Return the blended soup to the saucepan. Season with sea salt flakes and black pepper to taste. If the soup is too thick, add a little more vegetable stock to reach your desired consistency. Gently heat the soup over low heat for a few minutes until warmed through.
  6. Serve: Ladle the hot soup into bowls. Drizzle extra virgin olive oil and balsamic vinegar over the top. Serve immediately with crusty bread on the side for dipping.
  7. Storage tips: Allow any leftover soup to cool completely. Transfer to freezer-safe containers and freeze for up to 2-3 weeks. Refrigerate in a glass jar or airtight container for up to 3 days if consuming within that time.

Notes

  • Use fresh, ripe tomatoes and zucchini for the best flavor.
  • Discard bay leaves after simmering as they are not edible.
  • If you prefer a chunkier texture, blend only half the soup or pulse briefly.
  • You can substitute vegetable stock with chicken stock if not vegetarian.
  • The soup freezes well, making it ideal for meal prep.
  • Adjust seasoning at the end as vegetable stocks can vary in salt levels.
  • Serve with a splash of cream or a sprinkle of fresh herbs like basil or parsley for garnish, if desired.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipeteach.com/cream-of-zucchini-and-tomato-soup-recipe/