Zucchini Tomato Soup
A comforting and flavorful soup that combines the freshness of zucchini and tomatoes, perfect for a light lunch or quick dinner.
Ingredients
Main ingredients
- 2 medium zucchini, diced Choose ripe, fresh zucchinis.
- 4 cups ripe tomatoes, chopped Use fresh ripe tomatoes for the best flavor.
- 1 medium onion, chopped Onion adds sweetness to the soup.
- 2 cloves garlic, minced Garlic enhances the flavor.
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
- 1 cup heavy cream Can be substituted with coconut milk for a dairy-free version.
- 1/2 cup grated Parmesan cheese Adds richness to the soup.
- Salt and pepper to taste Season according to your preference.
- Fresh basil for garnish Enhances the presentation and flavor.
Instructions
Preparation
- Gather all your ingredients for a smooth cooking process.
Cooking
- Heat a large pot over medium heat, add a drizzle of olive oil if desired, then sauté the chopped onion and minced garlic until the onion is translucent, about 5 minutes.
- Add the diced zucchini and chopped tomatoes, stir, and cook for another 5 minutes to release the juices.
- Pour in the vegetable or chicken broth, raise the heat, and bring to a gentle boil. Once boiling, reduce heat to low, cover, and let it simmer for about 20 minutes.
- Check that the vegetables are soft. Blend the soup using an immersion blender directly in the pot or in batches using a countertop blender.
- Return the blended soup to heat, stir in the heavy cream and grated Parmesan cheese until melted and incorporated.
- Season with salt and pepper to taste, keeping in mind the saltiness of the Parmesan.
- Serve hot, garnished with fresh basil.
Notes
For added textures, consider topping your soup with croutons or a drizzle of olive oil. This soup stores well; refrigerate for 3-5 days or freeze for up to 3 months. Reheat gently.