Simple Tomato Zucchini Soup
This simple tomato zucchini soup is surprisingly delicious given how little effort and few ingredients it requires.
Servings 5 servings
Calories 95kcal
Equipment
- Hand blender
Ingredients
- 1.1 pounds passata
- 10.58 ounces zucchini approx. 1 large or 2 small zucchinis
- 1 red onion finely chopped
- 1 garlic clove finely chopped
- 5 tablespoons basil leaves finely chopped
- 1 tablespoon olive oil
- 1½ cups vegetable stock hot
- Pepper to taste
Instructions
- To the pot add the oil and heat up, then add the onion and garlic and cook over a medium heat for 3 minutes stirring often.
- Add the zucchini and continue cooking over a medium heat to soften a little (for about 5 minutes), stirring often.
- Pour in the stock and passata and add pepper to taste. Stir, cover and bring to the boil then lower the heat and simmer for 10 minutes stirring occasionally.
- Remove from the heat and add the basil. Puree until smooth. Add a drop of water if needed to loosen the consistency, adjust the seasoning and serve.
Notes
- Passata can sometimes contain added flavourings so check the information on the bottle/carton before buying.
- Use hot stock – this will speed up the cooking.
- Do not add any salt into the soup as it’s cooking (the stock should provide enough salt and you can always adjust the seasoning before serving).
- This zucchini tomato soup has quite a thick consistency, but a drop of water added at the end can easily fix that if necessary.
- Best served hot. Once cooled refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 95kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 56mg | Potassium: 698mg | Fiber: 3g | Sugar: 7g | Vitamin A: 736IU | Vitamin C: 24mg | Calcium: 40mg | Iron: 2mg