Colorado Tomato & Zucchini Soup
A creamy, herb-infused soup blending locally grown tomatoes and zucchini for a refreshing summer meal. This vegetarian-inspired soups ready in about 70 minutes pairs medium, diced zucchini, medium, diced ripe tomatoes, small, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced zucchini
- 4 medium, diced ripe tomatoes
- 1 small, diced onion
- 2 cloves, minced garlic
- 1 cup coconut milk
- 1 tbsp, chopped fresh dill
- 4 cups vegetable broth
- 1 tbsp olive oil
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 2 minutes until fragrant.
- Step 2: Add zucchini and tomatoes. Cook for 5 minutes, then pour in vegetable broth. Bring to a boil, then simmer for 20 minutes until vegetables are tender.
- Step 3: Blend the soup in batches until smooth. Stir in coconut milk and dill. Cook for 5 more minutes until heated through.
- Step 4: Adjust seasoning with salt and pepper. Serve warm with a dollop of yogurt or croutons.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Colorado Tomato & Zucchini Soup take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Colorado Tomato & Zucchini Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced zucchini from drying out.
Can I substitute ingredients in Colorado Tomato & Zucchini Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Colorado Tomato & Zucchini Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Colorado Tomato & Zucchini Soup?
Vegetarian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order vegetarian delivery again.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
