Zucchini & Tomato Soup

Zucchini Tomato Soup is one of my go-to dishes during late zucchini season. I love it, but I usually make it when I’m left with a bunch of zucchinis that are too big, misshapen, or just in need of being used. By mid-August, I’m ready to put the last of the zucchini into something I can store in the freezer for the cooler months, when a taste of summer is more than welcome.

This soup isn’t minestrone—no carrots, celery, or peppers. It’s all about the zucchini, with just enough summer-ripe tomatoes to add some broth and flavor. I often make multiple batches and freeze them in bags to enjoy in winter, but it’s just as delicious eaten fresh. If you’re enjoying it now, I recommend serving it at room temperature with fresh basil leaves or a swirl of pesto. Prefer a smoother soup? Feel free to puree it.

For a heartier meal, you can add cooked beans or potatoes. Or try my recent favorite: broiled eggs. Preheat the broiler, heat the soup on the stove, then ladle it into oven-safe bowls. Crack an egg into each bowl, sprinkle with Parmigiano, and broil for 5-8 minutes until the eggs are set. Serve with crusty bread or olive oil-brushed bruschetta.

A key tip: don’t skimp on the olive oil. Since this soup doesn’t use broth, the olive oil is essential for adding richness and body.

Want to see how it’s done? Check out the video I made last week.

Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 mins
Serves: 4

Ingredients:

• 1/3 cup extra virgin olive oil
• 1 large white or yellow onion, sliced
• 1 tsp salt
• Pinch of red pepper flakes (optional)
• 3 cloves garlic, chopped
• 1 pound (1/2 kilo) zucchini, chopped
• 1 pound (1/2 kilo) very ripe tomatoes, chopped
• 4 cups (1 liter) water

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and salt, cooking until softened, about 5-8 minutes. Stir in the garlic and red pepper flakes (if using), and cook for another minute.
2. Add the zucchini and tomatoes, stirring to combine. Pour in the water and bring to a simmer. Partially cover the pot and cook for 45 minutes to an hour, until the zucchini are falling apart. Taste and adjust for salt.
3. Serve hot or at room temperature. If freezing, allow the soup to cool completely before storing.

Notes:

For a heartier version, add pasta. Simply increase the water by two cups, bring to a boil, and stir in a handful of pasta. Cook until the pasta is tender. Make sure to add the pasta just before serving to avoid it absorbing all the broth.