Best 6 Tomato Zucchini Soup Recipes

With the arrival of summer comes an abundance of fresh, juicy tomatoes and tender, flavorful zucchini. If you're looking for a way to make the most of these seasonal ingredients, look no further than tomato zucchini soup. This creamy, flavorful soup is packed with summer vegetables and herbs, making it light, refreshing, and perfect for a hot summer day. It is also incredibly easy to make, requiring just a few simple steps and everyday ingredients.

Here are our top 6 tried and tested recipes!

FRESH TOMATO ZUCCHINI SOUP

Fresh Tomato Zucchini Soup image

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

Provided by Susan Elane Berry

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 ½ tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 10.5 g, Fat 4.8 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 404.4 mg, Sugar 6.3 g

ZUCCHINI TOMATO SOUP

Zucchini Tomato Soup image

There's garden-fresh flavor in every spoonful of this easy-to-make soup. I like it for a low-calorie lunch, along with a roll and fruit for dessert. It serves just two, so you don't end up with leftovers. -Nancy Johnson, Laverne, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 small zucchini, coarsely chopped
1/4 cup chopped red onion
1-1/2 teaspoons olive oil
1/8 teaspoon salt
1 cup spicy hot V8 juice
1 small tomato, cut into thin wedges
Dash each pepper and dried basil
2 tablespoons shredded cheddar cheese, optional
1 to 2 tablespoons crumbled cooked bacon, optional

Steps:

In a large skillet, saute zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add the V8 juice, tomato, pepper and basil; cook until heated through. Sprinkle with cheese and bacon if desired.

Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO ZUCCHINI SOUP

Tomato Zucchini Soup image

"When there's an abundance of zucchini in our garden, I know it's time for this fresh-tasting soup," notes Mrs. R.C. Friend of Lynden, Washington.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 cup chopped onion
1 cup thinly sliced celery
1 garlic clove, minced
1/4 cup chopped green pepper
1 tablespoon canola oil
2 pounds zucchini, chopped
2 medium tomatoes, chopped
3 cups chicken or vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup half-and-half cream or milk

Steps:

In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender. Stir in cream; heat through. Serve hot or cold.

Nutrition Facts : Calories 98 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 409mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO ZUCCHINI SOUP

Tomato Zucchini Soup image

It's a grown-up version of tomato soup. My husband came up with this for a quick and easy meal idea. It is very versatile. You can add spinach if you prefer. Serve with the traditional grilled cheese or any other sandwich to complete it. It also makes great next-day leftovers.

Provided by Sara

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 (26 ounce) can tomato soup
26 fluid ounces milk
1 (14.5 ounce) can zucchini in Italian-style tomato sauce
1 ½ teaspoons dried basil
1 teaspoon minced garlic
4 slices Swiss cheese

Steps:

Stir tomato soup and milk together in a large pot over medium-low heat; add zucchini, basil, and garlic. Cook at a simmer until warm, about 5 minutes. Stir Swiss cheese slices into the mixture; cook until cheese melts, about 5 minutes more.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 32 g, Cholesterol 45.4 mg, Fat 14 g, Fiber 3.3 g, Protein 17.5 g, SaturatedFat 7.5 g, Sodium 1020.4 mg, Sugar 22.2 g

TOMATO AND ZUCCHINI CREAM (SOUP)

Tomato and Zucchini Cream (Soup) image

Make and share this Tomato and Zucchini Cream (Soup) recipe from Food.com.

Provided by Boomette

Categories Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup margarine (I probably used butter)
3 celery ribs, sliced
2 onions, in quarters
5 carrots, sliced
3 garlic cloves, chopped
3 zucchini, peeled and sliced
8 tomatoes, peeled, seeded and cut in quarters
3 tablespoons flour
4 cups chicken stock
2 teaspoons basil
salt and pepper
1/2 cup milk or 1/2 cup 15% cream

Steps:

Melt margarine in a saucepan.
Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
Sprinkle flour on veggies.
Add stock and stir well.
Season with basil. Add salt and pepper. Bring to boil.
Reduce heat and let simmer 1 hour.
Reduce in puree in a blender until creamy.
Put back in the saucepan and add milk.
Let simmer 2 to 3 minutes, just to reheat.

ZUCCHINI TOMATO SOUP I

Zucchini Tomato Soup I image

I got this recipe from a neighbor and my family really liked it. I have shared the recipe with many!

Provided by Joanna Knudsen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Yield 9

Number Of Ingredients 11

Ingredients

8 cups chopped tomatoes
4 cups water
2 (1.25 ounce) packages beef with onion soup mix
1 onion, chopped
1 green bell pepper, chopped
6 zucchinis, cubed
2 teaspoons dried oregano
¼ tablespoon garlic powder
salt to taste
2 pounds ground beef
2 cups macaroni

Steps:

In a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. Season with oregano, garlic powder and salt. Bring to a boil.
Using a saute pan brown ground beef and then add to stock pot. Add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes.

Nutrition Facts : Calories 482.8 calories, Carbohydrate 34.8 g, Cholesterol 85.8 mg, Fat 28.4 g, Fiber 5 g, Protein 23.6 g, SaturatedFat 11.2 g, Sodium 681.8 mg, Sugar 8.5 g

Tips:

Select ripe and flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your soup. Choose ripe, juicy tomatoes with a deep red color.

Use fresh zucchini: Fresh zucchini is essential for a delicious soup. Look for zucchini that is firm and has a deep green color.

Don't overcrowd the pot: When sautéing the vegetables, don't overcrowd the pot. This will prevent them from cooking evenly and will result in a watery soup.

Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.

Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of red pepper flakes for a little spice.

Conclusion:

Tomato zucchini soup is a delicious and healthy way to enjoy the flavors of summer. With its simple ingredients and easy preparation, it's a perfect meal for busy weeknights. Serve it with a side of crusty bread or a salad for a complete and satisfying meal.