Zucchini And Tomato Soup
A light and flavorful zucchini and tomato soup featuring fresh herbs and Parmesan, perfect for a quick, healthy meal suited for any season.
Ingredients
Instructions
- Microwave the shredded zucchini, water, chopped onion, chicken bouillon, basil, oregano, and minced garlic for 18 minutes, stirring periodically during the first 7 minutes.
- Add the canned tomatoes or home canned tomatoes, lemon juice, pepper, and Parmesan cheese to the mixture.
- Microwave for an additional 1.5 minutes or simmer on the stove for 2 to 3 minutes until heated through.
- Serve hot.
Tips & Substitutions
For added depth of flavor, consider sautéing the onion and garlic in a bit of olive oil before adding them to the microwave. You can substitute vegetable broth for the chicken bouillon to make this dish vegetarian. If fresh basil and oregano are available, use them instead of dried for a fresher taste. Adjust the spices according to your preference.
Serving Suggestions
Serve this Zucchini and Tomato Soup with a sprinkle of extra Parmesan on top for added flavor. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Chicken Marseilles or your favorite chicken recipes to round out the dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the soup until hot, adding a splash of water if it thickens too much. This soup can also be frozen for up to 2 months; just ensure it’s cooled completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Tomato Soup contains roughly 481 calories, with 15g protein, 113g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (230% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1208mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! You'll need about 4-5 medium tomatoes, peeled and chopped. Just be aware that fresh tomatoes might require a longer cooking time to break down and blend into the soup.
Is there a way to make this soup creamy?
Absolutely! For a creamier texture, blend a portion of the soup after cooking and then return it to the pot. You could also stir in a bit of heavy cream or coconut milk just before serving for added richness.
How can I add protein to this soup?
To add protein, consider stirring in cooked beans, such as cannellini or chickpeas, during the last minute of cooking. Shredded rotisserie chicken or diced tofu can also be excellent additions that complement the zucchini and tomato flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).