Light Zucchini and Tomato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A清爽, creamy soup made with summer vegetables and a touch of cream, perfect for warm days. This italian-inspired soups (vegetarian) ready in about 45 minutes pairs medium, diced zucchini, diced ripe tomatoes, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, 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, diced ripe tomatoes
• 1/2, finely chopped yellow onion
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1/4 cup heavy cream
• 1/4 cup, chopped fresh basil
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Add zucchini, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
3. Step 3: Using an immersion blender, puree the soup until smooth. Stir in heavy cream and basil, then season with salt and pepper.
4. Step 4: Simmer for 2-3 minutes until heated through, then serve garnished with additional basil if desired.