Italian Style Zucchini and Tomato Soup
Italian Style Zucchini and Tomato Soup is a very light soup loaded with onions, parsley, fresh tomatoes, water, and chopped zucchini. With fresh vegetables and one pot, this Italian Style Zucchini and Tomato Soup become a delicious and easy dish that is ready in 30 minutes.
A wonderful low-calorie soup that is clean, healthy, and big on flavor!
I adore this soup simply because it can be served in two ways. One way is to serve it chunky as we have it here in our photos, and the other way is to serve it smooth and creamy just by tossing it into a blender and pureeing it.
Both outcomes are always delicious!
As always in our family, little ones do not like chunky soups. So when I made this one for the entire family, I had to take about a cup and puree it with a little extra water and transferred it to another small pot to simmer with some pastina (about 1 tablespoon) for 5 minutes more.
My grandchildren only enjoy this zucchini and tomato soup this way. Plus, it’s a great little tip to get little ones to eat healthier meals.
This Italian Style Zucchini and Tomato Soup was our Dad’s favorite soup and mom made it often.
We grew up with her soups which by the way were only made from scratch.
Before organic broths were available at supermarkets, our Italian mothers and grandmothers only made their broths from scratch. And as always, they used only water as the base for their broths.
Can We Use Vegetable or Chicken Broth?
Yes, of course, you can. As always, I prefer to use 2 cups of broth with 2 cups of water. I like to control how much sodium is added to my soups.
Italian Style Zucchini and Tomato Soup is an ideal dish for our vegetarian, vegan, and gluten-free family and friends.
It’s not only flavorful but it’s also light enough to serve as the first course. Even perfect for weight-watchers too!
Who said healthy meals can’t be delicious? …right?!
Enjoy!!
*Follow with our step-by-step directions, or jump down to the bottom for our full recipe card!
Ingredient for Italian Style Zucchini and Tomato Soup:
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4 large zucchini – skins lightly scraped, chopped
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2 Tbsp. extra virgin olive oil
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2 yellow onions – chopped
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1/2 tsp. salt
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1/8 tsp. cayenne pepper
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2 fresh ripe tomatoes- chopped
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1 Tbsp. fresh parsley -minced
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2 to 4 cups of water
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optional: grated parmesan cheese for the table
Directions:
1. 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.
2. 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.
3. Add cayenne pepper, parsley, tomatoes, and salt. Cover with lid and simmer for about 5 minutes, stirring occasionally.
4. Drain the zucchini and add it to the mixture. Sauté for 3 minutes, just enough for the vegetables to infuse their flavors.
5. Pour enough water into the pot until the water is just above the zucchini.
6. Raise heat and bring to boil. Cover with a lid, and simmer on low heat for 20 to 25 minutes, or until the zucchini are tender. Taste for salt, adjust if needed. Remove and serve.
Optional: Serve with some grated Parmigiano-Reggiano cheese at the table.
Serves 4 to 6
MORE TASTY ZUCCHINI RECIPES!
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Roasted Zucchini Parmesan- Lightened!
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Zucchini Rollatini with Spinach and Cheese
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Healthy Butternut Squash Zucchini Soup
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Mom’s Best Zucchini Omelet
Yield: 4 to 6
Italian Style Zucchini and Tomato Soup
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, healthy, and big on flavor!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 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
Instructions
- 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 it to the mixture. Sauté for 3 minutes, just enough for the vegetables to infuse their flavors.
- Pour enough water into the pot until the water is just above the zucchini.
- Raise heat and bring to boil. Cover and simmer on low heat for 20 to 25 minutes, or until the zucchini are tender.
- Taste for salt, and adjust to your preference. Remove for heat and serve.
- Optional: Serve with some grated Parmigiano-Reggiano cheese at the table.
- Serves 4 to 6
I have some frozen Roma tomatoes in the freezer just waiting for a recipe like this! It looks warm and so delicious. Love your recipes!
Thank you! The Roma tomatoes are perfect for this recipe. Thanks again for your compliment.
This soup looks delicious on every level and perfect for this winter weather. So nicely done, ladies!
Hey Dan- thanks for your sweet compliment! Enjoy!
yum!
Thanks Nicole! Your boys will love this one for sure!
Wow – you have been reading my mind! Haha – try a dash of balsamic vinegar in this soup – I was amazed how it perked up the tomato flavor in mine. Love your simple soup and I know it must be tasty. Guess you are getting some rain too – lovely weather – I'd rather have snow!
Hey thanks for the tip Tricia- we will definitely try that. Yep, we are getting all that rain here too- gosh I wish it was snow as well!