Description
Delightful and easy tomato soup made with fresh zucchini. Creamy, comforting, and enhanced with freshly grated Parmesan cheese.
Ingredients
- 2 tbsp canola oil
- 1 yellow onion, diced
- 0.75 lb zucchini, diced
- 28 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup low sodium chicken stock, warmed
- Salt, to taste
- ½ tsp red pepper flakes (adjust to taste)
- 1 tbsp sugar
- 2 tbsp fresh basil, minced
- ⅓ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- Extra Parmesan cheese for topping
Instructions
- Dice onion and zucchini into small cubes. Set aside.
- Preheat a pot over medium heat and add canola oil.
- Add diced onions and sauté until transparent.
- Add zucchini and sauté for a couple of minutes.
- Add canned diced tomatoes and tomato paste. Stir to combine.
- Add sugar, salt, and red pepper flakes. Stir well.
- Pour in warmed chicken stock, lower heat to medium-low, cover, and simmer for about 30 minutes, stirring occasionally.
- Add fresh basil and cook for a few more minutes.
- Blend soup with an immersion blender until smooth (or leave some chunks if preferred).
- Return to medium-low heat and stir in heavy cream and Parmesan cheese. Adjust salt to taste.
- Cook for 2 more minutes, remove from heat, and serve with extra Parmesan on top.
Notes
- Add more vegetables like carrots, peas, summer squash, broccoli, or cauliflower to hide extra veggies.
- Store leftovers in the refrigerator for 3–4 days in an airtight container.
- Reheat gently on the stove over medium-low heat, stirring occasionally, or microwave in 45-second increments.
- Soup can also be frozen; check recipe post for freezing instructions.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering / Blending
- Cuisine: American