Italian Style Zucchini and Tomato Soup. With fresh vegetables and one pot, this Italian Style Zucchini and Tomato Soup becomes a delicious and easy dinner that is ready in 30 minutes. Zucchini and Tomato Soup is a very light soup loaded with onions, parsley, fresh tomatoes, water and chopped zucchini. A wonderful low calorie soup that is clean and healthy and big on flavor!
I adore this soup simply because it can be served two ways. Similar to most of our soups ( if you follow 2SR) you can serve it chunky or serve it creamy and smooth just by tossing some into a blender and pureeing it. Both outcomes are always delicious!
Little ones do not like chunky soups. So when I made this one for the entire family, I had to take about a cup of it, pureed with a little extra water and transferred to another small pot to simmer with pastina ( about 1 tablespoon) for 5 minutes more.
My grandchildren only enjoyed eating zucchini and tomato soup this way. A cool little tip to get little ones to eat healthier meals.
This was our Dad’s favorite soup and mom made it often. We grew up with her only making her soups from scratch. Before organic broths were available, our Italian mothers and grandmothers only made them from scratch. And always used water as the base for their broths.
Can you use vegetable or chicken broth in this soup? Yes, of course.
Italian Style Zucchini and Tomato Soup is light enough to serve as the first course. It’s an ideal dish for my vegetarian and gluten-free friends. Even perfect for weight-watchers too! Who said healthy meals can’t be delicious?
Italian Style Zucchini and Tomato Soup
- 4 large zucchini – skins lightly scraped, chopped
- 2 Tbsp. extra virgin olive oil
- 2 yellow onions – chopped
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 2 fresh ripe tomatoes- chopped
- 1 Tbsp. fresh parsley -minced
- 2 to 4 cups of water
- optional: grated parmesan cheese for the table
Using a soft edge knife, lightly scrape the skins from the zucchini, cut ends off and discard them. Chop zucchini into small pieces and add them to a bowl of cold water.
In the meantime, in a medium or large pot, such as those used for soups, add olive oil and onion and saute on medium heat until onions are soft.
Add cayenne pepper, parsley, tomatoes and salt. Cover with lid and simmer for about 5 minutes, stirring occasionally.
Drain the zucchini and add to the mixture. Sauté for 3 minutes, just enough for the vegetables to infuse their flavors.
Pour enough water into pot until water it’s just above the zucchini.
Raise heat and bring to boil. Cover and simmer on low heat for 20 to 25 minutes.
Taste for salt, adjust if needed. Remove and serve.
Optional: Serve with some grated Parmigiano-Reggiano cheese at the table.
Serves 4 to 6