Description
A comforting and flavorful zucchini tomato soup featuring garden-fresh ingredients and creamy richness.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 4 cups diced tomatoes (fresh or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh basil for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the sliced zucchinis and cook for another 5 minutes.
- Stir in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and grated Parmesan cheese; cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot and garnish with fresh basil if desired.
Notes
Feel free to adjust the thickness of the soup by varying the amount of vegetable broth used. Fresh tomatoes add great flavor; if using canned, opt for those in tomato juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: soup, zucchini, tomato, vegetarian, comfort food