Tomato and Zucchini Vegetable Soup
Light, vibrant soup featuring sweet tomatoes and zucchini in a savory vegetable broth base. This mediterranean-inspired soups ready in about 35 minutes pairs Olive oil, (diced) 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
- 1/2 (diced) Onion
- 2 cloves (minced) Garlic
- 2 cups (diced) Zucchini
- 2 (diced) Tomato
- 4 cups Vegetable broth
- 1/4 cup (chopped) Basil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a pot over medium heat. Add 1/2 diced onion and cook for 5 minutes until softened and golden, stirring occasionally.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Add 2 cups diced zucchini and 2 diced tomatoes, stirring to combine. Cook for 3 minutes until tomatoes soften slightly.
- Step 4: Pour in 4 cups vegetable broth, bring to a gentle simmer, and cook for 15 minutes until zucchini is tender.
- Step 5: Stir in 1/4 cup chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 2 minutes until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Zucchini Vegetable Soup take to make?
Total time is about 35 minutes (10 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 Vegetable 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 Vegetable 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 Vegetable 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 Vegetable Soup?
Mediterranean 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
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
