This tomato zucchini soup is basically summer in a bowl: bright tomatoes, tender zucchini, a little basil situation, and that cozy one-pot vibe you still want even when it’s warm out. It’s light enough for lunch, but still feels like an actual meal (especially with bread).
It’s also the kind of recipe that makes your kitchen smell amazing without turning it into a full-on production. Minimal chopping, one pot, and you get a soup that tastes like you picked everything from a garden five minutes ago.
Why You’ll Love This
It’s fresh and cozy at the same time—juicy tomatoes bring the sunshine, zucchini keeps it light, and a quick simmer in one pot pulls it all together into a silky, spoonable “late summer night” kind of dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 medium zucchinis (about 1 to 1 1/4 pounds total), chopped into 1/2-inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 1/2 to 3 cups vegetable broth (or chicken broth)
- 1/2 teaspoon sugar or honey (optional, balances acidity)
- 1/3 cup chopped fresh basil, plus more for serving
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1/4 cup heavy cream or canned coconut milk (optional, for a creamier finish)
How to Make It
- In a large pot or Dutch oven, warm the olive oil 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).
- Add the zucchini, salt, pepper, oregano, and red pepper flakes (if using). Cook for 5 minutes, stirring, until the zucchini starts to soften and pick up flavor.
- Stir in the tomato paste and cook for 1 minute. This quick “toast” step makes the soup taste deeper and less canned.
- Pour in the crushed tomatoes and 2 1/2 cups broth. Stir well, scraping up any flavorful bits from the bottom of the pot.
- Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the zucchini is very tender and the soup tastes cohesive.
- Turn off the heat. Add the basil, lemon juice, and the sugar/honey (if needed). Taste and adjust salt and pepper.
- For a smoother soup: blend with an immersion blender until mostly smooth (or blend half and leave half chunky). For a cozy-creamy version, stir in the cream or coconut milk at the end and warm gently for 1–2 minutes.
Tips for the Best Results
- Use good tomatoes. If you’re using canned, crushed tomatoes with simple ingredients (tomatoes + salt) give the cleanest flavor.
- Don’t skip the tomato paste step. Cooking it for a minute adds richness and a “simmered all day” vibe.
- Keep the simmer gentle. A hard boil can dull the fresh tomato flavor and break down zucchini too aggressively.
- Blend to your ideal texture. Fully blended = silky and cozy. Half blended = rustic and hearty. No blending = brothy and light.
- Finish with basil and lemon. Adding them at the end keeps everything tasting bright, not cooked down.
- Adjust thickness easily. Too thick? Add a splash more broth. Too thin? Simmer 5 extra minutes uncovered.
Variations
- Make it creamy without dairy: Stir in canned coconut milk (the full-fat kind) or blend in 1/2 cup cooked white beans for a sneaky creamy texture.
- Add protein: Stir in shredded rotisserie chicken, cooked Italian sausage, or a can of drained white beans during the last 5 minutes.
- Go garden-herby: Swap oregano for thyme, or add a handful of chopped parsley with the basil.
- Make it extra veggie: Add a chopped carrot with the onion, or stir in a few handfuls of baby spinach right after blending.
- Turn it into a “soup + pasta” moment: Add 1/2 cup small pasta (like ditalini) with an extra 1 cup broth and simmer until tender.
- Roasted tomato version: If you have fresh tomatoes, roast them (and the zucchini) first for deeper, caramelized flavor, then proceed with the recipe.
Storage & Reheating
Let the soup cool, then store in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat, stirring occasionally, or microwave in 60-second bursts. If it thickens in the fridge, loosen with a splash of broth or water and re-season to taste.
FAQ
Can I make this soup with fresh tomatoes instead of canned?
Yes. Use about 2 1/2 to 3 pounds of ripe tomatoes (Roma or vine-ripened). Chop them, simmer a bit longer (20–30 minutes) to break down, and consider adding an extra spoonful of tomato paste for that concentrated flavor. If the tomatoes are very watery, simmer uncovered to reduce.
Do I have to blend it?
Nope. Blending just changes the vibe. If you like a lighter, brothier soup, leave it chunky. If you want it cozy and creamy (without needing a lot of cream), blend half or all of it. An immersion blender is easiest, but a regular blender works too—just blend in batches and vent the lid.
How do I keep zucchini from getting mushy?
Cut it into even pieces and keep the simmer gentle, not a rolling boil. For more texture, simmer closer to 15 minutes and blend only part of the soup (or don’t blend at all). If you plan to store leftovers, slightly undercooking the zucchini helps it hold up after reheating.
Why does my tomato soup taste too acidic?
Tomatoes can vary a lot. First, make sure you’ve added enough salt (it matters more than you think). Then try 1/2 teaspoon sugar or honey, or stir in a splash of cream/coconut milk to mellow things out. A little extra sautéed onion also naturally balances acidity.
What should I serve with tomato zucchini soup?
Perfect pairings: grilled cheese, garlic bread, focaccia, or a simple green salad with lemony vinaigrette. For a more filling meal, top bowls with Parmesan, croutons, or a drizzle of olive oil, and add a side of roasted chickpeas or a sandwich.