This Creamy Tomato Zucchini Soup recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
The Perfect summer Soup (That You Can Make All Year Round)
This is soup is great all year round but it’s also perfect to make in Summer when there is an abundance of fresh tomatoes and zucchini. It’s creamy, bright tasting and just delicious! The soup can be blended until smooth but I like to keep a little texture in it. It’s completely dairy-free and can be kept gluten free if you skip the croutons. Serve it up with a drizzle of good olive oil and enjoy!
Table of Contents
Ingredients You’ll Need
- Produce & Fresh Herbs: Fresh or canned Whole Tomatoes (the sweetest available), Zucchini, Onion, Garlic, fresh Basil.
- Condiments & Spices: Vegetable Broth, Olive Oil, Miso Paste, Tomato Paste, dried Oregano, Salt & Pepper.
- Dairy Alternatives: Vegan Parmesan, Unsweetened Plant Milk.
- To Serve: Croutons, Olive oil.
🍞TIP: You can make your own croutons using thick cut bread (like country or sourdough), Olive Oil, Garlic Powder, Salt & Pepper (you’ll find the measurements and instructions in the recipe card below.
How To Make This Creamy Tomato Zucchini Soup (Step by Step)
The following is a step by step guide (with images) on how to make this soup. Be sure to watch the recipe video and find all measurements in the recipe card below.
Sauté the onion & Garlic, then add the tomato paste
Heat the oil in a large pot on medium heat. Add in the onions and sauté for 5-7 minutes or until the onions are translucent. Add in the garlic, tomato paste and miso. Mix to combine and continue cooking for 1-2 minutes or until the garlic is fragrant.
Add the zucchini and tomatoes
Add in the zucchini and tomatoes and mix well. If using canned whole, make sure to break them apart by squeezing them before adding to the pot. allow everything to cook for 10-15 minutes or until the zucchini starts to soften.
Add the basil, oregano & broth
Add in the basil and oregano and mix well. Pour over the vegetable broth and cover the pot. Turn the heat down to medium low and simmer the soup for 15-20 or until the tomatoes have broken down and the zucchini is soft and cooked through.
Blend the Tomato Zucchini Soup
Using an immersion or regular blender, blend the soup to reach the desired consistency. I like to leave a little texture but you can blend how much you like.
Add vegan parmesan and plant milk
Keep the soup on medium low heat and add in the finely grated vegan parmesan cheese. Once it melts add in the plant milk and mix well.
Taste test, serve & enjoy the creamy tomato zucchini soup
Check for seasoning and adjust with salt & pepper as needed. Make sure the soup is heated through before serving. Serve with croutons (find the recipe for homemade croutons in the recipe card below) and a drizzle of good olive oil.
Creamy Tomato Zucchini Soup – RECIPE VIDEO
Creamy Tomato Zucchini Soup – RECIPE CARD
Use the recipe card below to save & print this creamy tomato zucchini soup recipe. For additional step by step photos and video instructions, be sure to read the full article above.
Creamy Tomato Zucchini Soup (Vegan & Easy to Make)
Ingredients
- 28 Ounces Whole Tomatoes - fresh or canned, the sweetest available is best
- 2 Medium Zucchini - chopped
- 1 Small Onion - diced
- 4 Cloves Garlic - minced
- 1 Cup Vegan Parmesan - Finely grated
- 2 Cups Vegetable Broth
- 1/2 Cup Plant Milk - Unsweetened
- 2 Tablespoons Olive Oil
- 2 Tablespoons chopped Basil
- 1 Tablespoon Miso Paste
- 1 Tablespoon Tomato Paste
- 2 Teaspoons dried Oregano
- 1 Pinch Salt - or to taste
- 1 Pinch Pepper - or to taste, ground or freshly cracked
To Serve
- 1 Serving Croutons - (see below)
- 1 Drizzle good Olive Oil
For the Homemade Croutons
- 2 Slices thick cut Bread - like country or sourdough
- 1 1/2 Tablespoons Olive Oil
- 1/2 Teaspoon Garlic Powder
- 1 Pinch Salt - or to taste
- 1 Pinch Pepper - or to taste, ground or freshly cracked
Instructions
Make the Croutons
- Cut the slices of bread into cubes or tear apart small pieces for a more rustic feel. Add the cut bread to a bowl and drizzle with the olive oil. Add in the garlic powder, salt & pepper and toss until very well coated.
- Spread out the coated bread in one single layer on a baking sheet. Bake at 325º Fahrenheit for 8-10 minutes or until golden brown. Store at room temperature in an air tight container for up to 5 days.
Make the Tomato Zucchini Soup
- Heat the oil in a large pot on medium heat. Add in the onions and sauté for 5-7 minutes or until the onions are translucent.
- Add in the garlic, tomato paste and miso. Mix to combine and continue cooking for 1-2 minutes or until the garlic is fragrant.
- Add in the zucchini and tomatoes and mix well. If using canned whole, make sure to break them apart by squeezing them before adding to the pot. allow everything to cook for 10-15 minutes or until the zucchini starts to soften.
- Add in the basil and oregano and mix well. Pour over the vegetable broth and cover the pot. Turn the heat down to medium low and simmer the soup for 15-20 or until the tomatoes have broken down and the zucchini is soft and cooked through.
- Using an immersion or regular blender, blend the soup to reach the desired consistency. I like to leave a little texture but you can blend how much you like.
- Keep the soup on medium low heat and add in the finely grated vegan parmesan cheese. Once it melts add in the plant milk and mix well.
- Check for seasoning and adjust with salt & pepper as needed. Make sure the soup is heated through before serving. Serve with croutons and a drizzle of good olive oil.
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More Vegan Recipes You Might Like
If you enjoyed this Creamy Tomato Zucchini Soup recipe, you might also like the following recipes.
- Yellow Summer Gazpacho (Refreshing & Easy To Make)
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