If you love a cozy soup that feels light but still satisfying, tomato zucchini soup is the move. It’s bright, savory, and sneaks in veggies without tasting like you’re “trying to be healthy.”
And because this one’s built for meal prep, we’re doing it the smart way: how to store, freeze, and reheat it so it stays thick and silky instead of turning into a watery situation by day three.
Why You’ll Love This
This soup is weeknight-easy, freezer-friendly, and meal-prep approved: it tastes even better the next day, packs in zucchini without drama, and uses a quick simmer + blend trick to keep the texture rich (not thin).
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika (optional, but so good)
- 1 1/4 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 3 medium zucchini (about 1 1/4 pounds), chopped into 1/2-inch pieces
- 3 cups low-sodium vegetable broth (or chicken broth)
- 1 tablespoon balsamic vinegar (or 2 teaspoons lemon juice)
- 1/3 cup heavy cream or coconut milk (optional, for extra smoothness)
- Fresh basil or parsley, for serving (optional)
How to Make It
- In a large pot or Dutch oven, warm the olive oil over medium heat. Add the onion and cook 5–7 minutes, stirring occasionally, until soft and lightly golden.
- Add garlic, Italian seasoning, smoked paprika (if using), salt, and pepper. Cook 30 seconds, just until fragrant.
- Stir in the tomato paste and cook 1–2 minutes. This quick “toasting” step deepens the tomato flavor and helps the soup taste slow-simmered without actually waiting all day.
- Add crushed tomatoes, zucchini, and broth. Stir well and bring to a simmer.
- Reduce heat to medium-low and simmer uncovered 18–22 minutes, stirring occasionally, until the zucchini is very tender. (Tender zucchini blends creamy; undercooked zucchini blends grainy.)
- Turn off the heat. Blend until smooth using an immersion blender. If using a regular blender, blend in batches and vent the lid carefully to avoid steam buildup.
- Stir in balsamic vinegar (or lemon juice). Taste and adjust salt/pepper. This tiny bit of acid makes the tomatoes pop and keeps the soup from tasting flat after storage.
- If you want it richer, stir in the cream or coconut milk. Warm gently over low heat for 1–2 minutes (don’t boil).
- Serve with basil and a drizzle of olive oil, or cool completely for meal prep.
Tips for the Best Results
- Don’t skip the tomato paste step. Cooking it for a minute makes the soup taste more concentrated, which helps it stay bold after reheating.
- Simmer uncovered. This reduces excess water and keeps zucchini from making the soup too thin.
- Blend after zucchini is fully tender. The smoother it blends now, the less “separated” it feels later.
- Cool fast for meal prep. Spread the soup into shallow containers or set the pot in an ice bath so it hits the fridge quickly (better texture, better food safety).
- Hold back a splash of broth. If you like super thick soup, start with 2 1/2 cups broth and add more only if needed after blending.
- Acid at the end = fresher leftovers. Balsamic or lemon added after blending keeps flavor lively through day 4.
Variations
- Protein boost: Add a can of drained white beans before blending for a creamier, higher-protein soup.
- Spicy: Add 1/4–1/2 teaspoon red pepper flakes with the garlic, or blend in a spoonful of Calabrian chili paste.
- Roasted vibe: Roast the zucchini at 425°F for 15 minutes first, then add to the pot to simmer briefly before blending.
- More veggies: Add 1 chopped carrot with the onion, or stir in a few handfuls of spinach after blending.
- Cheesy finish: Stir in 1/3 cup grated parmesan off-heat (skip if freezing; add after reheating instead).
Storage & Reheating
For the least watery results, cool the soup completely before storing, then portion into airtight containers. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently (not a hard boil), and if the soup looks separated, whisk while warming or give it a quick re-blend to bring it back to creamy.
FAQ
Why does zucchini soup get watery in the fridge?
Zucchini holds a lot of water, and after cooking it can release more liquid as it sits. This recipe helps by simmering uncovered to reduce excess moisture and blending thoroughly so the soup stays emulsified. If it still looks thin on day 3, reheat gently while whisking and it will usually tighten back up.
How do I store this for meal prep without it separating?
Let it cool completely, then store in airtight containers with minimal headspace (less air = less separation). Keep dairy add-ins (parmesan, yogurt) out until reheating if you’re sensitive to texture changes. A quick stir before serving is normal; a quick whisk while reheating is even better.
Can I freeze tomato zucchini soup?
Yes. Freeze it fully cooled in freezer-safe containers or silicone soup cubes, leaving about 1/2 inch of space for expansion. For best texture, freeze without cream or cheese, then add a splash of cream (or coconut milk) after reheating.
What’s the best way to reheat it so it stays thick and not watery?
Reheat over medium-low heat, stirring often, and avoid boiling (boiling can encourage separation). If you’re reheating from frozen, thaw overnight in the fridge when possible, then warm gently. If it still looks a little broken, blend for 10–15 seconds with an immersion blender or whisk vigorously while it warms.
Can I add pasta or rice for meal prep lunches?
You can, but store them separately if you don’t want the soup to thin out. Pasta and rice absorb liquid, then release starch and water as they sit, which can mess with texture. For the best meal-prep setup, keep the soup solo and add cooked grains right before eating.