Zucchini Tomato Soup
A delicious and comforting soup that combines the fresh flavors of zucchini and tomatoes, perfect for chilly evenings or a light lunch.
Ingredients
Main Ingredients
- 2 medium medium zucchinis, diced
- 1 unit onion, chopped
- 2 cans canned diced tomatoes Use diced tomatoes for a smoother texture.
- 2 tablespoons tomato paste
- 1 cup heavy cream Can substitute with low-fat cream.
- 1/2 cup Parmesan cheese, grated Optional, can be omitted for a vegan version.
- to taste Salt and pepper
- as needed Olive oil for sautéing
- to taste Fresh basil for garnish Optional, can use other fresh herbs.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the diced zucchini and chopped onion. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the canned tomatoes and tomato paste. Season with salt and pepper.
- Simmer the mixture for about 30 minutes, allowing the flavors to meld.
- 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 over low heat.
- Serve hot, garnished with fresh basil if desired.
Notes
Store leftover soup in an airtight container in the refrigerator for 3-4 days. Can freeze for up to 2 months, let cool completely before freezing. For added heat, include red pepper flakes while sautéing.