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Zucchini Tomato Soup

Easy Zucchini Tomato Soup Recipe

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 133kcal
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


  • 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.


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