Tomato Zucchini Soup
Light garden-fresh soup with tender zucchini and ripe tomatoes. The perfect summer comfort food.
Nutrition per serving
125 Calories
4g Protein
16g Carbs
5g Fat
4g Fiber
Ingredients
Instructions
- . Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- . Add diced zucchini to the pot. Cook for 5 minutes, stirring occasionally, until zucchini starts to soften.
- . Pour in diced tomatoes and vegetable broth. Add oregano and dried basil. Bring to a boil, then reduce heat and simmer for 15 minutes.
- . For a chunkier soup, leave as is. For a smoother texture, partially blend with an immersion blender. Season with salt and pepper.
- . Ladle into bowls. Top with fresh torn basil and freshly grated Parmesan cheese.
Recipe Notes
- Use medium-sized zucchini for the best texture
- Don't overcook the zucchini—it should be tender but not mushy
- Fresh Parmesan makes a noticeable difference over pre-grated