A creamy and luxurious soup that is dairy-free and gluten-free! Loaded with summer garden vegetables, this Creamy Zucchini Tomato Soup is quick to make and actually very refreshing for an easy, breezy hot summer night.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 4
Ingredients
1tablespoonextra-virgin olive oil
1small yellow onion, roughly chopped
4garlic cloves, smashed
3small/medium zucchini, roughly chopped
3medium tomatoes, roughly chopped
1red sweet bell pepper, roughly choppedor use yellow, or orange pepper
2tablespoons fresh chopped thyme, oregano or a mixor 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme
1cuplow sodium vegetable stock
1teaspoon Kosher salt or more to taste
1/2teaspoonred pepper flakes(optional)
1/2teaspoonfreshly cracked black pepper
1cup cooked quinoa, or other grain (optional, for serving)
1/2cupfresh basil leaves, if not using basil oil
Basil oil to serve (optional-but delicioius)
1 1/2cupsloosely packed fresh basil leaves
1/3cupextra-virgin olive oil
1/2teaspoonKosher salt
Instructions
Make the Basil Oil
If making the basil oil, prepare a medium bowl of ice water. In a small saucepan, bring 1 quart of water to a boil. Add the basil and blanch for 30 seconds. Remove from the water with a strainer or slotted spoon and plunge into the ice water. Drain and squeeze the basil with your hands to remove excess water. Place the basil and salt in a blender or mini food processor. With the machine running, slowly add 1/3 cup of olive oil. Purée until smooth, scraping down the sides of the bowl as needed. Transfer to a glass jar or small squeeze bottle, and use immediately or refrigerate for up to 2 days. (See notes on blanching basil.)
Make the Soup
Heat oil in a large pot over medium heat. Add the onion, garlic, and salt and cook until the onions have slightly softened, about 3 minutes. Add the zucchini and bell pepper and stir to coat in the oil. Stir in the tomatoes and fresh herbs and cook until the vegetables start to just slightly break down when you stir them, about 4-5 minutes.
Reduce heat to medium-low, cover, and cook for 10 minutes, stirring once or twice. Add the vegetable stock and bring up to a boil. Reduce heat again to medium-low. Cover, and cook, stirring occasionally, until vegetables are really soft, about 15 minutes. Remove from heat. Add basil leaves, if not making basil oil.
Use a blender, or immersion blender, and puree the soup until completely smooth. If using a blender, it is best to puree the hot soup in two batches then add back to the soup pot.
Season with salt, red pepper flakes (if using), and freshly ground black pepper. If necessary, add a 1/4 cup more vegetable broth or water to loosen the soup. (I have never had to add more liquid but this may depend on how juicy your vegetables are.) Gently reheat until completely warmed through.
Serve the soup hot topped with cooked quinoa, if using, a drizzle of basil oil, and crusty bread on the side, if desired.
Notes
Blanching the basil is an extra step, but it takes only a few minutes to do. This will set the basil's green colour and help prevent it from oxidizing over time. If you prefer to not blanch the basil, you can skip it. The basil oil can be made with fresh or blanched basil.To Store, Freeze, And Reheat SoupThis creamy zucchini and tomato soup makes the best lunches ever so I'm always happy to make a big batch.
To store: Store any leftovers in individual airtight containers for easy lunch-prep, and refrigerate for up to 5 days.
To freeze: The soup freezes well. Allow to cool completely then transfer to 1 large freezer-safe container, or several individual containers, and freeze for up to 3 months.
To reheat: Place soup in a small saucepan on the stovetop and heat gently until warmed through. Or use the microwave if that is more convenient.