Zucchini Tomato Soup is equal parts fresh and comforting – the best of both worlds! Classic tomato soup is made even more nutritious with the addition of zucchini. This slightly creamy soup also has just an addition of parmesan to really send it over the top!
If you’re a fan of tomato soup and grilled cheese for lunch, make sure to try my Tomato Bisque and Classic Tomato Soup.
Need to sneak some extra nutrients into your diet? I’ve got you covered with this easy and delicious tomato zucchini soup! It’s creamy and thick so it actually hits the spot and it’s amazing to serve with a grilled cheese. If you love classic Tomato Soup, this recipe will be right up your alley.
While this soup may be homemade, don’t worry – it’s not a hassle at all. In fact, this is one of my favorite easy soup recipes that’s made from scratch. You’ve pretty much just got to simmer everything together until softened, then blend with an immersion blender until nice and smooth. So flavorful, filling, and EASY!
Zucchini tomato soup is a great transitional recipe for when the seasons are changing from summer to fall. It’s got all of the fresh summery flavor you love in a warm, cozy soup form that’s ideal for the changing seasons. After all, if you live in a warmer climate like I do (hello, Florida) then you’ll love this vegetable soup recipe!
Ingredient Notes
Oil – Use a neutral flavored oil like avocado, vegetable, or olive oil.
Onion – a yellow onion is preferred for its natural sweetness.
Zucchini – If you have any of this veggie left over, use it in my favorite Zucchini Fritters recipe – they’ll pair perfectly with this soup!
Chicken Stock – I always recommend using Homemade Chicken Stock for the very best flavor.
Red Pepper Flakes – Add more or less of this to adjust the heat level. You can omit them entirely if needed.
Heavy Whipping Cream – this is the best option for a more rich and creamy finish to the soup. You can use half and half for a slightly less creamy consistency.
Parmesan Cheese – For the very best flavor and consistency, use freshly grated parmesan cheese. The flavor of fresh grated parmesan is stronger and it melts much better than the pre-shredded and bagged option.
See the recipe card below for the full list of ingredients and instructions.
How to Make Zucchini Tomato Soup
Dice the veggies. Dice onion and zucchini into small cubes and set aside.
Sauté the veggies. Preheat a pot over medium heat and add some oil to the pot. Add diced onions to the pot and sauté until transparent. Once onions start to soften, add diced zucchini, mix and sauté for a couple of minutes (1).
Add tomatoes and spices: add the entire content of the canned diced tomatoes (3).
Stir in the stock. Simmer for a few minutes and then add warmed chicken stock (4).
Add tomato paste and seasonings. Stir in tomato paste. Add sugar, salt, and red pepper flakes and stir well (5).
Cook. Lower heat to medium-low. Stir, cover, and cook for about 30 minutes. Stir once in a while. Add fresh basil and cook for a couple more minutes.
Blend it. Take soup off heat and use an immersion blender to blend it until there is no more chunks.
Make it creamy and cheesy! Place the pot back on the stove, still on medium-low, and stir in heavy cream and freshly grated Parmesan cheese (7). Taste to see if you need to add more salt.
PRO TIP: You can leave a few little chunks if that’s your preference or blend it completely smooth. All depends on your textural preference.
Recipe FAQs
Yes! All of the ingredients in this soup recipe are naturally gluten-free.
Double check the labels on store-bought ingredients as always, just in case.
One of the most classic lunch options is a tomato soup with a grilled cheese or another sandwich. You can make it more interesting and serve this soup with an Italian Grilled Cheese, Apple Bacon Gouda Grilled Cheese or Jalapeno Popper Grilled Cheese.
For a lighter option, try serving this soup with a salad like Green Goddess salad or a salad with Italian dressing.
It’s also wonderful to serve as an appetizer before pasta dish like Gnocchi, Instant Pot Spaghetti, or Pasta Primavera.
Hiding vegetables in soup is a great way to get your family to eat more veggies – I do it all the time! These are some easy-to-hide vegetables that you can add: carrots, peas, summer squash, and even a few broccoli or cauliflower.
Since it’s a blended soup, adding a few of these veggies would actually be easy. Don’t add too much broccoli or cauliflower though because they have a stronger flavor and are easier to detect.
Storing, Reheating, and Freezing Instructions
Storage – Transfer leftover soup into a jar or other airtight food storage container. Store it in the refrigerator for 3 to 4 days.
Reheating – For the best consistency, reheat this tomato soup in a sauce pot, on the stove, over medium-low heat. Make sure to stir occasionally. You can also microwave it in increments of about 45 seconds and stirring in between until warmed through.
Freezing – For best safety practices, cool the soup quickly by placing the pot into an ice bath and stirring it occasionally until it is cool. (Or, allow the soup to cool completely at room temperature for no more than two hours.) Then place in an airtight, freezer friendly container, leaving some room for the soup to expand, and store in the freeze for up to 3 months. You can also transfer cooled soup into a freezer zip-top bag and freeze it in the bag.
Defrost – Pull the bag or a container out of the freezer and place it in the refrigerator. Slow-thaw it in the refrigerator overnight before reheating.
More Tasty Zucchini Recipes To Try
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Tomato Zucchini Soup Recipe
Ingredients
- 2 tbsp canola oil
- 1 yellow onion
- .75 lb zucchini
- 28 oz can tomatoes diced
- 2 tbsp tomato paste
- 1 cup low sodium chicken stock warmed
- salt
- 1/2 tsp red pepper flakes more or less if you like it spicier or not
- 1 tbsp sugar
- 2 tbsp fresh basil minced
- 1/3 cup heavy whipping cream
- 1/4 cup freshly grated Parmesan cheese
- some more Parmesan cheese for topping each plate
Instructions
- Dice onion and zucchini into small cubes and set aside.
- Preheat a pot over medium heat. Add canola oil to the pot.
- Add diced onions to the pot and saute until transparent.
- Add diced zucchini, mix and saute for a couple of minutes.
- Add the entire content of the canned diced tomatoes.
- Stir in tomato paste.
- Add sugar, salt, and red pepper flakes and stir well.
- Simmer for a few minutes and then add warmed chicken stock.
- Lower heat to medium-low. Stir, cover, and cook for about 30 minutes. Stir once in a while.
- Add fresh basil and cook for a couple more minutes.
- Take soup off heat and use an immersion blender to blend it until there is no more chunks. (Or you can leave a few little chunks if that’s your preference.)
- Place the pot back on the stove, still on medium-low, and stir in heavy cream and freshly grated Parmesan cheese. Taste to see if you need to add more salt.
- Cook for just a couple more minutes. Take off heat and serve.
Video
Notes
- Need to add move vegetables? Hiding vegetables in soup is a great way to get your family to eat more veggies – I do it all the time! These are some easy-to-hide vegetables that you can add: carrots, peas, summer squash, and even a few broccoli or cauliflower. Don’t add too much broccoli or cauliflower because they have a stronger flavor and are easier to detect.
- Storage – Transfer leftover soup into a jar or other airtight food storage container. Store it in the refrigerator for 3 to 4 days.
- Reheating – For the best consistency, reheat this tomato soup in a sauce pot, on the stove, over medium-low heat. Make sure to stir occasionally. You can also microwave it in increments of about 45 seconds and stirring in between until warmed through.
- Freezing – check the post for freezing instructions.
Nutrition
Originally published on Will Cook For Smiles in September 2018.
Gracy says
This is my favorite soup to make! I leave it kinda chunky. It’s just has so much flavor. I like to use the fire roasted tomatoes best too. Thank you it just my go too soup now!
LyubaB says
I am so glad you like it, Gary!
Toni says
Can I water bath or pressure cook this for winter months?
LyubaB says
I am not sure if your asking about canning the soup or just cooking it.?
If you are just wanting to can or make this soup there is no need to pressure cook it because it will be done so fast. It will take 15 minutes just to build pressure and the cooking time will be like 5 minutes in the pressure cooker and then you 10-15 minutes of natural release. This is really not a recipe meant for a pressure cooker because it won’t save time. Now if that is the only appliance they have to cook in, then you definitely can!
Audrey Whyte says
Just made this and it’s so delicious and easy to make. I used cayenne pepper instead of red pepper flakes and also added a little extra sugar. Will definitely make it again.
Thanks for the recipe.
LyubaB says
Yum! Glad you liked it!
Karen says
Does this freeze well?
LyubaB says
Hi Karen,
Yes, this soup does freeze well! For best safety practices, cool the soup quickly by placing the pot into an ice bath and stirring it occasionally until it is cool. (Or, allow the soup to cool completely at room temperature for no more than two hours.) Then place in an airtight, freezer friendly container, leaving some room for the soup to expand, and store in the freeze for up to 3 months. You can also transfer cooled soup into a freezer zip-top bag and freeze it in the bag.
In my regular tomato soup I tell you in more detail how to freeze, defrost, and reheat the tomato soup and you can use the same methods for this zucchini and tomato soup. Here is the link if you want to read over it. https://www.willcookforsmiles.com/zucchini-tomato-soup/
Amy says
Can I use fresh garden tomatoes instead of canned? I imagine they would have to be blanched first?
Pat says
Delicious. Used vegetable broth and 1/2 &1/2 as that was what was available.
The red pepper gave it a nice zing. If I were making for firsts I would decrease the amount by half.
LyubaB says
Glad you liked it, Pat!
Joan says
Can not wait to try, few zucchini left before it freezes. Joan
LyubaB says
I hope you like it, Joan!
Dorothy says
can you use vegetable broth if vegetarian?