Tomato Zucchini Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
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!
Servings: 6 servings
Ingredients
- 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)
Instructions
-
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.
-
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.