Description
Cream of Zucchini Soup with Tomato is a creamy, flavorful, and nutrient-rich soup that combines fresh zucchini and ripe tomatoes. This easy-to-make dish is perfect for a light meal or lunch, ready in under 30 minutes, and is suitable for vegan and gluten-free diets.
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 small bay leaves
- 2 garlic cloves
- 1 brown onion, chopped
- 3 large tomatoes, chopped
- 1 large zucchini, chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 250 ml vegetable stock
- Sea salt flakes and black pepper, to taste
- Extra virgin olive oil, for drizzling (to serve)
- Balsamic vinegar, for drizzling (to serve)
- Crusty bread, to serve
Instructions
- Sauté Aromatics: Heat the extra-virgin olive oil in a large heavy-bottomed saucepan over medium heat. Add the bay leaves, garlic cloves, and chopped onion. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 5 minutes.
- Add Vegetables and Herbs: Add the chopped tomatoes, zucchini, dried thyme, and dried oregano to the pan. Toss and cook for 3-4 minutes on medium heat until the vegetables start to become glossy and soften.
- Simmer Soup: Pour in the vegetable stock, stir well, then cover the saucepan. Reduce heat to medium-low and simmer for approximately 20 minutes, allowing the flavors to meld and vegetables to become tender.
- Blend Soup: Remove the bay leaves and take the saucepan off the heat. Using a stick blender or a heatproof jug blender, purée the soup until completely smooth.
- Adjust Seasoning and Reheat: Return the blended soup to the saucepan. Season with sea salt flakes and black pepper to taste. If the soup is too thick, add more vegetable stock to desired consistency. Gently reheat the soup for a few minutes until warmed through.
- Serve: Serve the soup hot with a drizzle of extra virgin olive oil and balsamic vinegar on top, accompanied by crusty bread on the side for dipping.
Notes
- This soup can be cooled completely and frozen in freezer-safe containers for 2-3 weeks.
- Cooled soup keeps well in a glass jar or container in the refrigerator for up to 3 days.
- For a creamier texture, add a splash of coconut milk or plant-based cream before blending.
- Adjust herbs to taste or add fresh basil for an additional flavor dimension.
