Easy Zucchini Tomato Soup Recipe
Zucchini Tomato Soup is homemade, creamy and chunky with only 5 ingredients and is ready in 40 minutes.
Servings 8 servings
Calories 133kcal
Ingredients
- 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
Instructions
- Wash the zucchini, cut in halves, and chop or cut into cubes.
- Next, 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 for about 10 minutes.
- In the meantime, in a blender or food processor, puree the tomatoes.
- 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
Calories: 133kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 334mg | Fiber: 1g | Sugar: 6g | Vitamin A: 530IU | Vitamin C: 17.7mg | Calcium: 59mg | Iron: 0.5mg