If you could bottle up a late-August farmers market and pour it into a bowl, it would taste like this Tomato Zucchini Soup. It’s light but still cozy, bright and herby, and it all happens in one pot—because we’re keeping things simple.
This is the kind of soup you make when tomatoes are juicy, zucchini is everywhere, and you want dinner that feels like summer without turning your kitchen into a sauna.
Why You’ll Love This
It’s fresh-tasting and comforting at the same time: sweet tomatoes, tender zucchini, a little garlic, and a silky texture (without needing cream). Plus, it’s one pot, weeknight-friendly, and tastes even better the next day.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 pounds ripe tomatoes, chopped (about 5–6 medium), or 1 (28-ounce) can whole peeled tomatoes
- 2 medium zucchini, chopped (about 3 cups)
- 2 medium carrots, sliced (optional, for extra sweetness)
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional, but adds cozy depth)
- 1 Parmesan rind (optional) or 1/4 cup grated Parmesan for serving
- 1 tablespoon balsamic vinegar or lemon juice (to finish)
- 1/3 cup packed fresh basil, plus more for topping
- Optional toppings: croutons, a drizzle of olive oil, Greek yogurt, chili flakes
How to Make It
- Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft and lightly golden.
- Add the garlic and cook for 30 seconds, just until fragrant (don’t let it brown).
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. This quick step makes the soup taste like it simmered all day.
- Add the chopped tomatoes (or canned tomatoes with their juices), zucchini, and carrots (if using). Stir to coat everything in that tomato-y goodness.
- Pour in the broth, then add salt, pepper, oregano, smoked paprika, and the Parmesan rind (if using). Bring to a gentle boil, then reduce to a simmer.
- Simmer uncovered for 18–25 minutes, stirring occasionally, until the zucchini is very tender and the flavors taste blended.
- Turn off the heat. Remove the Parmesan rind. Add the basil and balsamic vinegar (or lemon juice).
- Blend until smooth using an immersion blender right in the pot. Prefer a chunkier vibe? Blend only halfway, or pulse a few times so you still get little zucchini bites.
- Taste and adjust: more salt for overall flavor, more vinegar/lemon for brightness, or a drizzle of olive oil for richness. Serve hot with toppings you love.
Tips for the Best Results
- Use the ripest tomatoes you can. Summer tomatoes make this soup naturally sweet and bold. If tomatoes are meh, use canned whole peeled tomatoes.
- Don’t skip cooking the tomato paste. It takes the soup from “nice” to “wow, what’s in this?”
- Zucchini cooks fast. Simmer just until tender so the soup stays fresh-tasting, not dull.
- Add basil at the end. Fresh herbs lose their sparkle if they simmer too long.
- Balance with acid. A splash of balsamic or lemon right at the end makes the tomato flavor pop.
- Control thickness. If you want it lighter, add a little more broth. If you want it thicker, simmer a few extra minutes before blending.
- Blend safely. If using a countertop blender, let the soup cool a bit and vent the lid so steam doesn’t build pressure.
Variations
- Creamy (without cream): Blend in 1/2 cup cooked white beans or 1 small peeled potato during simmering for a velvety texture.
- Actually creamy: Stir in 1/3 to 1/2 cup half-and-half or coconut milk at the end (heat gently, don’t boil).
- Spicy: Add a pinch of red pepper flakes with the garlic, or finish with chili oil.
- Protein boost: Add shredded rotisserie chicken after blending, or stir in a can of drained cannellini beans.
- Roasty depth: Roast the tomatoes and zucchini at 425°F for 20–25 minutes, then simmer briefly with broth and blend.
- Garden herb swap: Try fresh dill or parsley instead of basil for a different (still summery) vibe.
Storage & Reheating
Let the soup cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat (stirring often) or in the microwave in 60-second bursts. If it thickens in the fridge, loosen it with a splash of broth or water. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
FAQ
Can I use canned tomatoes instead of fresh?
Yes, and it’s a great option when tomatoes aren’t in peak season. Use 1 (28-ounce) can of whole peeled tomatoes (or crushed). If using whole, break them up with a spoon in the pot before simmering.
How do I keep zucchini from making the soup watery?
Zucchini holds a lot of water, but the soup won’t be “watery” if you keep the broth at 3 cups and simmer uncovered so some liquid evaporates. For an even thicker soup, simmer 5 extra minutes before blending or blend in a handful of white beans.
Can I make this soup ahead for meal prep?
Absolutely. It tastes even better the next day as the tomato and herb flavors settle in. Store it portioned out for quick lunches, and add fresh basil or a drizzle of olive oil right before eating for that just-made vibe.
What should I serve with Tomato Zucchini Soup?
Crusty bread, grilled cheese, focaccia, or a simple green salad are all perfect. For something a little more filling, add a side of cheesy toast or top the soup with croutons and Parmesan.
Is this soup gluten-free and vegetarian?
It’s naturally gluten-free as written (just double-check your broth). It’s vegetarian with vegetable broth; if you use a Parmesan rind, note that Parmesan can include animal rennet, so choose a vegetarian-friendly Parmesan if needed.