Tomato and Zucchini Soup

This Tomato and Zucchini Soup is deliciously creamy and filling! It's a combination of tangy and sweet, plus a hint of freshness from the lemon --- one bowl will not be enough! 

This soup with zucchini and tomatoes is perfect when you want something light and warm to start your meal.

It's an excellent appetizer because it will not overwhelm your tastebuds --- in fact, it sort of prepares you for the rest of the meal.

You can also serve it with more bread or, even better, some garlic bread.  It's an absolutely yummy combo!

FOR MORE QUICK AND EASY VEGETABLE SOUP RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Tomatoes - look for the juiciest tomatoes you can find. I always use cherry tomatoes because they are good all year round in Stockholm.

• Zucchini - or courgette; peeled and cut into small cubes.

• Olive oil - use extra virgin olive oil, if possible.

• Garlic - minced, grated or thinly sliced.

• Onions - thinly sliced, and you can add more if you want; just remember to cook them until they soften.

• Lemon - you will use the zest and the juice for this soup with zucchini and tomatoes.

• Stock - I typically use vegetable stock.

• Cream - light or heavy cream would work (also called half-and-half or double cream in some parts of the world). 

• Salt and pepper - just use your favorite brand to season.

Preparation

Start making soup with zucchini and tomatoes by heating oil in a medium to large pot over medium-high heat.

Once the oil is ready, add the garlic and onion.

Sauté until the onion softens.

Add chopped zucchini, tomatoes, and grated lemon zest.

Mix and cook for about two minutes.

Pour the stock, then add salt and pepper.

Bring to a boil, lower the heat, and simmer for fifteen minutes or until the vegetables are soft.

Take your tomato and zucchini soup off the heat.

Use an immersion blender to puree the soup until you get a smooth texture.

Place the pot back on the stove.

Add a teaspoon of lemon juice and pour the cream --- stir to combine.

Taste and adjust the seasoning by adding salt, ground black pepper, or lemon juice.

Heat the soup for a couple of minutes (do not boil) and remove from the stove.

Transfer your zucchini and tomato soup into bowls, and garnish with croutons or fresh parsley --- serve!

Helpful tips

• Do not add the stock at once. Start with two cups, then add more if you want more liquid.

Do this after blending the vegetables, adjusting the seasoning, and adding cream.

• If you prefer, use more zucchini or tomatoes; just remember to adjust the seasoning.

• A stand blender is okay if you don't have an immersion blender.

Be careful, though. The soup is EXTREMELY HOT, so you might need to let it cool for a few minutes.

Recipe variation

• Herb. Feel free to use some of your favorite fresh (or dried) herbs. Basil and parsley are excellent for this soup, with zucchini and tomatoes.

• Regular tomatoes. You can use any type of tomato you like, even the big ones, and there's no need to peel them since everything is pureed.

• Stock. Chicken or beef are great alternatives if you want a slightly different flavor base for the stock.

It looks absolutely tempting, right?    So, try this zucchini tomato soup tonight, and let me know!

OR GET MORE IDEAS FROM THIS LIST OF EASY ONE POT DINNER RECIPES!