Fresh Tomato Zucchini Soup

Fresh Tomato Zucchini Soup


"At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance."

Ingredients 1 h 10 m {{adjustedServings}} servings 88 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
  2. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
  3. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.
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Reviews 29

  1. 35 Ratings


I've made this recipe (based on this recipe) many times over the past couple of years and just love it, as does my neighbour who writes for food magazines. I grate the zucchini & saute it, then add the chopped tomatoes, onion, garlic and a chopped red pepper, with chili flakes, fresh basil and dried dill, when I add the vegetable broth. I also add some garlic, ginger and chili mix I buy in jars from the grocery store. I always double the batch and freeze half of it. Lovely to look forward to on a chilly fall or winter evening.

Fay Huebner

I did change a couple of things, not ingredients but the method of getting there. We have a farm and sell at the local Farmer's Market so everthing is super fresh. I peeled my tomatoes and did NOT core them. I put the zucchini, tomatoes, garlic, onion and chili pepper in a roasting pan(covered in olive oil ) and roasted at 425 for about an hour turning them a couple of times. Roasted veggies are so much more flavorful. When they were done I transfered them to the food processor and pureed. I then put them in my "soup pot" on the stove and added my herbs. I added the vegetable broth not using as much as the recipe called for. This is a wonderful fresh soup that can be served rustic or very elegant to guests. Thanks to Susandon for posting!


We too have a glut of tomatoes and zucchini (courgettes to us Brits) during the summer months and this a classic soup with which to use up the abundant supply. It is a favourite at dinner parties and if you like it a bit more spicy add a teaspoon of harissa paste.