Description
A comforting and creamy soup made with fresh zucchini, tomatoes, and herbs, perfect for chilly afternoons and meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups diced tomatoes (canned or fresh)
- 2 medium zucchinis, diced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add the diced tomatoes, zucchini, broth, dried basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and let cook for about 20 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Stir in the grated Parmesan cheese, allowing it to melt and enrich the soup. Heat through for an additional minute or two.
- Serve hot, garnished with fresh basil if desired, and enjoy the cozy goodness!
Notes
This soup tastes even better the day after it’s made. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg