If you love a cozy soup that also behaves for meal prep, this tomato zucchini soup is your new weekly staple. It’s silky, bright, and veggie-forward—without turning into a sad, watery situation by day three.
Below you’ll get the exact method that keeps zucchini from flooding your containers, plus the best ways to store, freeze, and reheat so every bowl tastes freshly made.
Why You’ll Love This
It’s a one-pot, weeknight-friendly soup that tastes like tomato basil vibes with extra greens, and it stays thick and spoonable for meal prep (no weird separation) thanks to a couple simple techniques.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium zucchini (about 1 lb), grated on the large holes of a box grater
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional but good)
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 3 cups low-sodium vegetable broth (or chicken broth)
- 1/2 cup canned white beans, drained and rinsed (for body; optional but recommended)
- 1 tablespoon balsamic vinegar or lemon juice
- 1/2 cup packed fresh basil (or 2 tablespoons pesto)
- 1/4 cup heavy cream or coconut milk (optional, for a creamy finish)
How to Make It
- Heat olive oil in a large pot over medium heat. Add the onion and cook 4–5 minutes, stirring, until softened.
- Add garlic and cook 30 seconds, just until fragrant.
- Add the grated zucchini and 1 teaspoon salt. Cook 6–8 minutes, stirring often, until the zucchini releases its liquid and most of that moisture cooks off. (This is the not-watery secret.)
- Stir in oregano, pepper, and smoked paprika. Add tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly.
- Pour in crushed tomatoes and broth. Bring to a gentle boil, then reduce heat to a simmer and cook 12–15 minutes to blend flavors.
- Add the white beans (if using). Simmer 2–3 minutes to warm through.
- Blend until smooth with an immersion blender (or carefully transfer to a blender in batches). Blend more for silky soup, less for a little texture.
- Stir in balsamic vinegar (or lemon juice) and basil (or pesto). If using cream/coconut milk, stir it in off the heat.
- Taste and adjust salt, pepper, and acidity. Let the soup cool 15–20 minutes before portioning for meal prep.
Tips for the Best Results
- Grate, don’t chop, the zucchini. It melts into the soup and thickens without leaving chunky watery bites.
- Cook off zucchini moisture before adding tomatoes. If you rush this step, the soup can thin out after storage.
- Tomato paste = concentrated flavor + thicker texture. Let it toast for a minute so it tastes rich, not raw.
- Blend with a “body builder.” White beans make the soup creamy without needing a lot of dairy and help prevent separation.
- Cool before sealing. Lidding hot soup traps steam, which turns into extra water droplets later.
- Acid goes in at the end. Vinegar or lemon brightens everything and keeps the flavor from tasting flat in reheated portions.
Variations
- Protein boost: Add shredded rotisserie chicken, cooked turkey sausage, or chickpeas after blending.
- Spicy: Add a pinch of red pepper flakes with the spices, or finish with chili crisp.
- Extra veggie: Sauté 1 cup diced carrots or red bell pepper with the onion for a sweeter base.
- More creamy: Add 2–4 ounces cream cheese after blending and stir until melted.
- Herby: Swap basil for fresh dill or parsley, or do half basil/half spinach (spinach blends in seamlessly).
Storage & Reheating
For meal prep, portion fully cooled soup into airtight containers. Refrigerate up to 4 days. For freezing, use freezer-safe containers or bags, leaving 1 inch of headspace; freeze up to 3 months. Reheat gently on the stovetop over medium-low, stirring often, or microwave in 60–90 second bursts; if it thickens in the fridge, add a splash of broth (not water) and stir well to bring it back to that velvety texture.
FAQ
How do I keep tomato zucchini soup from getting watery in the fridge?
The main move is cooking the grated zucchini long enough before adding tomatoes so its liquid evaporates. Also, cool the soup uncovered for 10–15 minutes before sealing containers to avoid condensation dripping back in.
Can I freeze this soup with zucchini in it?
Yes—this recipe is freezer-friendly because the zucchini is cooked down and blended, which reduces that “zucchini gets weird” texture. For best results, skip adding cream before freezing and stir it in after reheating.
What’s the best container for freezing soup for meal prep?
Wide-mouth freezer-safe containers are easiest (and least messy). If you use freezer bags, lay them flat to freeze so they stack like files. Always leave headspace because soup expands as it freezes.
How should I reheat it so it stays thick and not separated?
Reheat gently—medium-low on the stove is ideal. Stir often and avoid a hard boil, which can make soups split. If it’s too thick after chilling, add a few tablespoons of broth and whisk it back together.
Can I make it ahead for a full week of lunches?
For the best texture, keep 4 days’ worth in the fridge and freeze the remaining portions. Move a frozen portion to the fridge the night before you want it, then reheat the next day for a just-made vibe.