Tomato and Zucchini Garden Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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

Instructions

1. 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.
2. 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.