Two-Color Vegetable Soup with Balanced Tomato and Zucchini
A vibrant, comforting soup featuring equal portions of roasted tomatoes and zucchini for a harmonious flavor profile. This soups ready in about 50 minutes pairs diced zucchini, halved cherry tomatoes, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 1.5 cups diced zucchini
- 1.5 cups halved cherry tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 2 tbsp chopped fresh basil
Instructions
- Step 1: Preheat oven to 400°F. Toss 1.5 cups diced zucchini and 1.5 cups halved cherry tomatoes with 1 tbsp olive oil, 1/2 tsp sea salt, and 1 tsp dried thyme on a parchment-lined baking sheet. Roast for 25 minutes until edges are golden and tomatoes burst.
- Step 2: Transfer roasted vegetables to a medium pot. Add 4 cups vegetable broth and bring to a simmer over medium heat, uncovered, for 10 minutes until flavors meld.
- Step 3: Stir in 2 tbsp chopped fresh basil and simmer for 2 more minutes until fragrant. Taste and adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Two-Color Vegetable Soup with Balanced Tomato and Zucchini take to make?
Total time is about 50 minutes (15 min prep + 35 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 Two-Color Vegetable Soup with Balanced Tomato and Zucchini?
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 diced zucchini from drying out.
Can I substitute ingredients in Two-Color Vegetable Soup with Balanced Tomato and Zucchini?
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 Two-Color Vegetable Soup with Balanced Tomato and Zucchini 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 should I serve with Two-Color Vegetable Soup with Balanced Tomato and Zucchini?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
This soup is the perfect comfort food on a cold day.
- ★★★★★
The balance of tomato and zucchini was perfect. My family devoured it!
- ★★★★★
Easy to make and so flavorful. Will be a regular in my meal rotation.
