Description

Indulge in the comforting warmth of a creamy Tomato Zucchini Soup that’s perfect for any occasion. This easy recipe blends the fresh flavors of ripe tomatoes and tender zucchini, creating a delightful dish that can serve as an appetizer or a main course. Enhanced with Parmesan cheese and aromatic herbs, this soup is not only delicious but also healthy, packed with essential vitamins and nutrients. Whether enjoyed on a chilly evening or sunny day, it promises to be a family favorite.

Ingredients

Scale

2 tbsp canola oil
1 yellow onion
0.75 lb zucchini
28 oz can diced tomatoes
2 tbsp tomato paste
1 cup low sodium chicken stock (warmed)
Salt to taste
1/2 tsp red pepper flakes
1 tbsp sugar
2 tbsp fresh basil (minced)
1/3 cup heavy whipping cream
1/4 cup freshly grated Parmesan cheese

Instructions

Dice the onion and zucchini into small cubes.
In a large pot over medium heat, add canola oil and sauté the onions until transparent.
Stir in the zucchini and sauté until slightly tender.
Add the canned tomatoes and tomato paste, mixing well.
Season with sugar, salt, and red pepper flakes; stir to combine.
Pour in warmed chicken stock and let simmer for about 30 minutes over medium-low heat.
After simmering, mix in fresh basil, then blend the soup until smooth.
Stir in heavy cream and Parmesan cheese, adjusting seasoning if necessary.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Soup
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 198
Sugar: 6g
Sodium: 530mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 6g
Cholesterol: 24mg

Keywords: For a vegan version, use coconut milk instead of cream and vegetable broth instead of chicken stock. Customize with additional veggies like carrots or bell peppers for extra flavor.