This Tomato Zucchini Soup is packed with flavor from just a few, healthy ingredients. It has a tomato based broth that’s loaded with vegetables, easy to make and naturally vegan and gluten-free, great for meal prep!
This vegetable soup with zucchini and tomatoes is great for meal prep, and tastes even better the next day is you ask me! Why not double the recipe, and save some for later on in the week. The perfect recipe to make when zucchini is in season, or all year round.
Some other warming soups to try are Vegan Minestrone Soup, Red pepper and lentil soup or this Spiced carrot and lentil soup.
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Ingredients
This recipe for zucchini soup with tomatoes, only has a few budget friendly ingredients that are listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Olive oil, use a good quality oil, like extra virgin olive oil or other oil of your choice.
- Onion, I used a yellow onion, but red onion or a leek works too.
- Carrots, ads a great flavour and texture to this soup.
- Celery, tastes great in soups!
- Garlic, this soup recipe calls for 3 cloves, if you aren’t a big garlic lover, use 2 or less.
- Tomato paste, ads a depth of flavor to this vegetable soup.
- Zucchini, a medium to large or 2 small. Ends trimmed and chopped
- Canned diced tomatoes, for great flavour and a little texture. Passata can also be used.
- Vegetal broth, use a good quality broth that will add a lot of flavour. I like to use organic.
- Spices, Italian seasoning, sea salt, ground black pepper and some red pepper flakes for a little heat.
- Topping: grated Parmesan cheese and parsley (optional)
See recipe card for quantities.
Instructions
Making this vegan tomato zucchini soup is easy and fast. Follow the step-by-step photos and instruction below.
For the full written instructions, see the recipe card at the bottom.
- Step 1: Heat the oil in a large soup pot and sauté the onion, celery and carrot until soft, stirring often.
- Step 2: Add the garlic and tomato paste, and sauté for another minute or until fragrant while stirring often.
- Step 3: Stir in the vegetable broth, canned tomatoes and spices. Add the zucchini and bring the soup to a simmer.
- Step 4:
Simmer the soup until the zucchini is soft and cooked through, stirring a few times. If the soup is too thick, add a little more vegetable stock or water. Salt and pepper to taste.
Hint: Top with some freshly grated parmesan cheese (vegan if needed) and chopped parsley. Another option is to blend the soup smooth with an immersion blender.
Tastes great with a slice of bread. Some of my favourit bread recipes: No knead olive bread, No Knead Whole Wheat Bread or this Cranberry Walnut Bread.
Substitutions and Variations
- Onion – This recipe uses a normal yellow onion, but a red onion or a leek can be used in this easy tomato zucchini soup.
- Protein – For some extra protein, add a can of drained and rinsed chickpeas, beans or lentils to this soup. Some cooked quinoa also tastes great. Also see this Red pepper and lentil soup.
- Broth – this recipe uses vegetable broth but can be replaced with any broth of choice, if not vegan or vegetarian.
- Ad-ins – add some more vegetables, chopped red bell pepper, some diced potato or sweet potato, sweet corn, chopped eggplant or veggies of choice.
- Spicy – For a spicier soup, top with some extra red pepper flakes when serving.
- Vegan – this soup is naturally vegan and gluten-free, but if topping with parmesan cheese, make sure it is vegan or omit.
For more warming soups, check out these recipes: Sweet potato, coconut and chilli soup, Vegan Minestrone Soup or this Moroccan Lentil Soup.
How to store soup:
- Refrigerator: First, cool down any leftovers. Add the soup to an airtight container, or heavy-duty ziplock bag. The soup keeps for about 5 – 6 days in the fridge if stored correctly.
- Freezer: This tomato and zucchini soup can also be frozen for up to 2 – 3 months. Follow the directions for storing in the fridge, but make sure not to pack the containers too full. The liquid expands a little when frozen and you don’t want the lid to pop off your container in the freezer!
How to reheat soup:
Depending on the amount of soup to reheat, there are different methods.
For one serving: The easiest way is to reheat the soup the microwave. Add one serving of soup in a microwave safe bowl. Heat on high for 2-3 minutes depending on the amount of soup, and the microwave. Heat until it is piping hot, stir well to distribute the heat, and then let it sit for at least 30 sec before serving. Be careful not to burn your fingers when taking the bowl out of the microwave, it can become very hot.
For multiple servings: For reheating a lot of soup, add it to a large pot and heat on low heat on the stove. Stir often and bring the soup to a simmer. Make sure the soup is piping hot before serving.
Do not save reheated leftovers.
Top Tip
Cut the zucchini into large, bitesize pieces before adding to the soup. This way they will cook as the same time as the other vegetables and become tender, but not fall apart in the soup. Another option is to blend the soup until smooth, using an immersion blender. Just like in this Potato Zucchini Soup.
FAQ
Yes, this soup can be frozen for up to 2-3 months. Freeze in an airtight container or freezer-friendly ziplock bags.
Yes! Soup tastes better the next day when the flavors have developed and deepened. Store the cooked and cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat and add the toppings of choice, and serve with some bread for dipping.
Yes, if you prefer a smooth and creamy tomato zucchini soup, use an immersion blender or add it to a normal blender and process to desired texture. Add a little more vegetable broth or water. Just like this creamy Vegan roasted tomato soup.
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This Tomato Zucchini Soup is packed with flavor from just a few, healthy ingredients. It has a tomato based broth that's loaded with vegetables, easy to make and naturally vegan and gluten-free. Makes a great meal prep!
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 celery stalk, sliced
- 1 carrot, peeled and chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 medium zucchini, ends trimmed and chopped
- 28 oz caned tomatoes, diced
- 2-3 cup vegetable stock
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt, or more to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes, or more to taste
- grated Parmesan cheese and parsley for serving (optional)
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Heat the oil in a large soup pot and sauté the onion, celery and carrot until soft, for about 5 min, stirring often. Add the garlic and tomato paste and sauté for another minute or until fragrant.
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Stir in the vegetable broth, canned tomatoes and spices. Add the zucchini and bring the soup to a simmer.
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Simmer for about 20 minutes until the zucchini is soft and cooked through, stirring a few times.
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If the soup is too thick, add a little more vegetable stock or water. Salt and pepper to taste.
Top with some freshly grated parmesan cheese and chopped parsley. Tastes great served with a slice of bread.
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