This simple tomato zucchini soup is surprisingly delicious given how little effort and few ingredients it requires. It’s naturally creamy, nutritious and satisfying, and ready in just over 20 minutes!
This zucchini tomato soup is deliciously tangy, with a hint of sweetness and a refreshing herby finish. It contains only 7 ingredients, most of which are pantry staples.
The zucchini adds bulk and helps tone down the tartness of the tomatoes while also making this soup more nutritious.
What I also love about this soup is that although it’s rich and filling it’s also light and low in fat (both the zucchini and passata are low in calories and the passata contains only a small amount of naturally occurring sugars).
Tomato zucchini soup ingredients and substitutions
- Passata.
- Zucchini.
- Vegetable stock: use chicken stock instead if preferred.
- Basil: use leaves only. I do not recommend using dried basil.
- Red onion: it’s sweeter than regular onion so works better in this recipe, helping to balance the acidity of the tomatoes.
- Garlic: for me 1 garlic clove was sufficient, but you can add another for a stronger garlic flavour.
- Olive oil.
Can I use canned tomatoes instead of passata
Passata is simply sieved, silky smooth, pureed tomatoes while canned tomatoes tend to also contain tomato juice. I strongly recommend using passata as it has a richer flavour and colour than canned tomatoes so your soup will taste and look better!
If, however, you prefer to use canned chopped tomatoes I recommend also adding a squirt of tomato puree for more depth of flavour.
Can I change the tomato/zucchini ratio
Yes, you can! I wanted this soup to be predominantly about the tomatoes, but you can adjust the tomato/zucchini ratio to your taste. Use a little more zucchini and less passata if you prefer a less tangy soup, but keep in mind that this will affect the colour of the finished dish (less tomatoes means a paler colour).
Step-by-step recipe instructions
1.To the pot add the oil and heat up, then add the onion and garlic and cook over a medium heat for 3 minutes stirring often.
2. Add the zucchini and continue cooking over a medium heat to soften a little (for about 5 minutes), stirring often.
3. Pour in the stock and passata and add pepper to taste. Stir, cover and bring to the boil then lower the heat and simmer for 10 minutes stirring occasionally.
4. Remove from the heat and add the basil.
5. Puree until smooth. Add a drop of water if needed to loosen the consistency, adjust the seasoning and serve.
Serving suggestions
This zucchini tomato soup is delicious with garlic bread, breadsticks or croutons, a sprinkling of parmesan or a drizzle of oil or cream. You can also add a knob off butter or plant-based spread for a glossy finish.
Top tips
- Passata can sometimes contain added flavourings so check the information on the bottle/carton before buying.
- Use hot stock – this will speed up the cooking.
- Do not add any salt into the soup as it’s cooking (the stock should provide enough salt and you can always adjust the seasoning before serving).
- This zucchini tomato soup has quite a thick consistency, but a drop of water added at the end can easily fix that if necessary.
- Best served hot. Once cooled refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
You might also like
- Creamy Tomato Lentil Soup
- Creamy Zucchini Soup
- Roasted Red Pepper Tomato Soup with Basil Drizzle
- Polish Tomato Rice Soup
Check out ALL my soup recipes!
Keep in touch!
If you make this tomato and zucchini soup I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Simple Tomato Zucchini Soup
Equipment
- Hand blender
Ingredients
- 1.1 pounds (500 g) passata
- 10.58 ounces (300 g) zucchini approx. 1 large or 2 small zucchinis
- 1 red onion finely chopped
- 1 garlic clove finely chopped
- 5 tablespoons basil leaves finely chopped
- 1 tablespoon olive oil
- 1½ cups (360 ml) vegetable stock hot
- Pepper to taste
Instructions
- To the pot add the oil and heat up, then add the onion and garlic and cook over a medium heat for 3 minutes stirring often.
- Add the zucchini and continue cooking over a medium heat to soften a little (for about 5 minutes), stirring often.
- Pour in the stock and passata and add pepper to taste. Stir, cover and bring to the boil then lower the heat and simmer for 10 minutes stirring occasionally.
- Remove from the heat and add the basil. Puree until smooth. Add a drop of water if needed to loosen the consistency, adjust the seasoning and serve.
Notes
- Passata can sometimes contain added flavourings so check the information on the bottle/carton before buying.
- Use hot stock – this will speed up the cooking.
- Do not add any salt into the soup as it’s cooking (the stock should provide enough salt and you can always adjust the seasoning before serving).
- This zucchini tomato soup has quite a thick consistency, but a drop of water added at the end can easily fix that if necessary.
- Best served hot. Once cooled refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
KA
Unexpectedly super tasty soup. Was hoping to have it for two nights, but hubby finished it all
Monika
Fantastic! Thanks for the feedback:)
Rahul
I WILL DEFINITELY TRY TO MAKE THIS. THANKS FOR SHEARING WITH US.
Glutarama
This looks so vibrant in colour and delicious, I eat with my eyes and this is a definite addition to my to-do-list. I may just get the kiddies to eat this too, fingers crossed. Thank you for linking up with our new linky too #G2BGF
Monika
Thank you! Good luck with the linky, hope it does well:)