Tomato and Zucchini Garden Soup
A simple, hearty soup simmered with garden-fresh tomatoes, zucchini, and herbs, ideal for summer harvests. This american-inspired soups ready in about 40 minutes pairs olive oil, medium, diced (1 cup) onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 tbsp olive oil
- 1 medium, diced (1 cup) onion
- 2 cloves, minced garlic
- 1 medium, diced (1.5 cups) zucchini
- 2 cups, diced (canned or fresh) tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent, then add minced garlic and cook for 1 minute more until fragrant and golden.
- Step 2: Stir in diced zucchini, diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp dried basil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 25 minutes until zucchini is tender and flavors are integrated, stirring occasionally.
Frequently asked questions
How long does Tomato and Zucchini Garden Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tomato and Zucchini Garden 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 olive oil from drying out.
Can I substitute ingredients in Tomato and Zucchini Garden 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 Tomato and Zucchini Garden 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 Tomato and Zucchini Garden Soup?
American 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
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
