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 Light Meals, Sides & Soups 
Creamy Tomato,
Zucchini
 & Basil Soup

Creamy tomato zucchini and basil soup

 

Creamy Tomato, Zucchini & Basil Soup

 

This is a nice gentle soup that welcomes the last days of summer and slowly embraces the cooler autumn nights. Even though we are beginning to say goodbye to our warm season crops, they tend not to go anywhere in a hurry, and this dish is a great way to use up any overripe tomatoes you may have on your kitchen bench, and of course the seemingly never-ending zucchini glut.  

The addition of zucchini provides a lovely creamy base for the tomatoes, but without any obvious zucchini flavour - I find soups like this are a great way to get extra green vegetables into little tummies without any suspicion! You want to cook the zucchini slowly with the onion and garlic in lightly seasoned butter and olive oil – using both oil and butter helps to create a lovely silkiness to the vegetables, without any risk of burning them. 

The fresh basil adds a sharp tasty element to the creamy soup, and if desired you could serve a nice pesto on the side, along with some thick unsweetened yoghurt and some freshly ground black pepper.  

 

**Pesto pinwheels are a delicious addition to the table here too - keep an eye out over the next couple of weeks as I will be sharing the recipe for these too.

Serves 4

 

Ingredients 

  • 1 large onion, diced 

  • 2 cloves garlic, finely chopped 

  • 2 zucchini (about 300 grams), diced into small pieces 

  • 25 grams butter 

  • 2 tablespoons olive oil 

  • 1 kg fresh tomatoes, roughly diced 

  • 500 ml vegetable stock or water 

  • 1 packed cup of fresh basil leaves 

 

Method 

  1. Heat a large soup pan to a medium – low heat and add the onion, garlic and zucchini with the butter and oil. Season with a large pinch of salt and some black pepper, and cook gently for 8 – 9 minutes, stirring often, until the zucchini is soft.  

  2. Add the tomatoes and vegetable stock or water, cover with a lid, and bring to the boil. Turn the heat down, remove the lid and simmer for 20 minutes or so stirring often, until the vegetables are cooked through, and the soup has reduced slightly. 

  3. Carefully blend with a stick blender until silky and smooth, or if using a blender, make sur you cool the soup a bit before blending. 

  4. Finely slice the basil leaves and add them to the soup along with some salt and pepper to season if needed. Gently heat through without cooking too long – it is the freshness of the basil that helps to give the soup its distinct flavour. Serve with your favourite bread, or if you are feeling decadent, try with Pesto Pinwheels (recipe coming soon)

creamy tomato zucchini and basil soup

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Creamy Tomato, Zucchini & Basil Soup
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