Zucchini and Tomato Soup
Garden-Fresh Zucchini & Tomato Soup with Basil and Garlic
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 medium zucchinis, sliced
4 ripe tomatoes, chopped (or one 14-oz can of diced tomatoes)
3 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1/4 cup fresh basil, chopped
Optional: 1/4 cup grated Parmesan cheese for garnish
Directions:
Heat olive oil in a large pot over medium heat. Sauté the onion for 3–4 minutes until translucent.
Add garlic and cook for another minute, stirring to avoid burning.
Stir in the zucchini and cook for 5–6 minutes, until lightly softened.
Add tomatoes, broth, oregano, and red pepper flakes. Bring to a boil.
Reduce heat and simmer for 20–25 minutes, until zucchini is tender and flavors are blended.
Use an immersion blender to partially blend the soup (optional) for a thicker texture.
Season with salt and pepper. Stir in fresh basil just before serving.
Serve hot, topped with grated Parmesan if desired, and a slice of crusty bread.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 150 kcal | Servings: 4 servings
#zucchinisoup #tomatosoup #vegetariansoup #summerrecipes #easydinners #healthycomfortfood #gardenfresh #basilrecipes #souprecipes #zucchinirecipes #homemadesoup #onepotmeals #lightlunch #meatlessmeals #lowcalrecipes #mediterraneanflavors #veggiesoup #zucchiniandtomato #herbydelight #quickweeknightdinner
Zucchini + tomato = the summer soup you didn’t know you needed! Light, fresh, and full of flavor—this bowl is comfort food with a healthy twist.
Zucchini and Tomato Soup
Garden-Fresh Zucchini & Tomato Soup with Basil and Garlic
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 medium zucchinis, sliced
4 ripe tomatoes, chopped (or one 14-oz can of diced tomatoes)
3 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1/4 cup fresh basil, chopped
Optional: 1/4 cup grated Parmesan cheese for garnish
Directions:
Heat olive oil in a large pot over medium heat. Sauté the onion for 3–4 minutes until translucent.
Add garlic and cook for another minute, stirring to avoid burning.
Stir in the zucchini and cook for 5–6 minutes, until lightly softened.
Add tomatoes, broth, oregano, and red pepper flakes. Bring to a boil.
Reduce heat and simmer for 20–25 minutes, until zucchini is tender and flavors are blended.
Use an immersion blender to partially blend the soup (optional) for a thicker texture.
Season with salt and pepper. Stir in fresh basil just before serving.
Serve hot, topped with grated Parmesan if desired, and a slice of crusty bread.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 150 kcal | Servings: 4 servings
#zucchinisoup #tomatosoup #vegetariansoup #summerrecipes #easydinners #healthycomfortfood #gardenfresh #basilrecipes #souprecipes #zucchinirecipes #homemadesoup #onepotmeals #lightlunch #meatlessmeals #lowcalrecipes #mediterraneanflavors #veggiesoup #zucchiniandtomato #herbydelight #quickweeknightdinner
Zucchini + tomato = the summer soup you didn’t know you needed! Light, fresh, and full of flavor—this bowl is comfort food with a healthy twist.
