Description
This comforting Tomato Zucchini Soup is a creamy, flavorful blend of tender zucchini, ripe tomatoes, and fresh basil, enriched with cream and Parmesan cheese. Perfect for a cozy meal, it balances the sweetness of tomatoes and zucchini with a hint of spice and fresh herbs, making it a hearty and nutritious choice for any season.
Ingredients
Main Ingredients
- 2 tbsp canola oil
- 1 yellow onion, diced
- 0.75 lb zucchini, diced
- 28 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup low sodium chicken stock, warmed
- Salt, to taste
- 1/2 tsp red pepper flakes (adjust to preference)
- 1 tbsp sugar
- 2 tbsp fresh basil, minced
- 1/3 cup heavy whipping cream
- 1/4 cup freshly grated Parmesan cheese
- Additional Parmesan cheese for topping each plate
Instructions
- Prepare Vegetables: Dice the yellow onion and zucchini into small cubes and set aside to have all ingredients ready for cooking.
- Heat Oil: Preheat a pot over medium heat and add 2 tablespoons of canola oil to warm it up uniformly.
- Sauté Onions: Add the diced onions to the pot and sauté them until they become transparent, which typically takes about 3-5 minutes.
- Add Zucchini: Stir in the diced zucchini and sauté with the onions for a few minutes until slightly tender but not mushy.
- Add Tomatoes: Pour in the entire can of diced tomatoes, including the juices, to build the soup base.
- Incorporate Tomato Paste: Stir in 2 tablespoons of tomato paste evenly to deepen the flavor and enhance the color of the soup.
- Season: Add 1 tablespoon of sugar, salt to taste, and 1/2 teaspoon of red pepper flakes to balance acidity and add a touch of heat. Stir thoroughly.
- Simmer and Add Stock: Let the mixture simmer for a few minutes, then pour in the warmed cup of low sodium chicken stock and stir well.
- Cook Covered: Lower the heat to medium-low, cover the pot, and cook the soup for about 30 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Add Basil: Stir in 2 tablespoons of minced fresh basil and cook the soup for an additional 2 minutes to infuse the herb flavor.
- Blend Soup: Remove the pot from heat and use an immersion blender to blend the soup until smooth, or leave some small chunks for texture if preferred.
- Add Cream and Cheese: Return the pot to medium-low heat and stir in 1/3 cup heavy whipping cream and 1/4 cup freshly grated Parmesan cheese. Taste and adjust salt if necessary.
- Final Cook: Cook the soup for 2 more minutes to incorporate the cream and cheese flavors fully, then remove from heat.
- Serve: Ladle the soup into bowls and top each serving with additional grated Parmesan cheese for garnish and extra flavor.
Notes
- You can adjust the red pepper flakes based on your preferred spice level.
- For a vegetarian option, substitute chicken stock with vegetable stock.
- Immersion blender is preferred for easy blending; alternatively, use a countertop blender in batches.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adding a splash of lemon juice before serving can brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
