Zucchini Tomato Soup

Zucchini Tomato Soup

Zucchini Tomato Soup is homemade, creamy and chunky with only 5 ingredients and is ready in 40 minutes.

Course Main Course, Soup
Cuisine American
Keyword Zucchini Tomato Soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 133 kcal
Author Catalina Castravet


  • 1 sweet onion peeled and chopped
  • 2 grey zucchini medium size
  • 3 tomatoes cored
  • 1 cup heavy cream heated in the microwave
  • 1/3 cup canola oil
  • 5 garlic cloves minced
  • Salt and pepper


  1. Wash the zucchini, cut in halves and chop or cut into cubes.
  2. Heat the oil in a large pot over medium heat. Add chopped onion and cook until it just starts to turn golden brown, 2 - 3 minutes. Add the zucchini and garlic and cook until the zucchini starts to brown about 10 minutes.
  3. In the meantime, in a blender or food processor, puree the tomatoes.
  4. Add the tomato puree to the pot. Season with salt and pepper. Bring to a boil and add the warm heavy cream. Give it a good stir, reduce heat to low, cover, and cook for 20 minutes or until the zucchini is tender.
Nutrition Facts
Zucchini Tomato Soup
Amount Per Serving
Calories 133 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 22mg1%
Potassium 334mg10%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 530IU11%
Vitamin C 17.7mg21%
Calcium 59mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.