Tomato and Zucchini Soup

    1 hour 10 minutes

    In the summer when the garden is overflowing with tomatoes and zucchini make this delicious soup! Good served with fresh hot crusty bread.

    58 people made this

    Serves: 8 

    • 2 1/2 tablespoons olive oil
    • 1 medium zucchini, cubed
    • 1 clove garlic, minced
    • 8 large tomatoes, cored
    • 1 small red onion, chopped
    • 1 tablespoon chopped fresh red chilli
    • 500ml vegetable stock
    • 1 tablespoon dried tarragon
    • 1 dessertspoon dried dill
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Heat the oil in a frying pan over medium heat. Cook and stir the zucchini and garlic in the frying pan until lightly browned. Remove from heat, and set aside.
    2. In a blender or food processor, purée the tomatoes, onion and chilli, leaving a few small chunks.
    3. In a large pot, mix the tomato purée and vegetable stock. Season with tarragon, dill, salt and pepper. Bring to the boil, reduce heat to low, and mix in zucchini and garlic. Cover, and simmer 45 minutes.

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    Reviews in English (40)


    Delicious.. added a roasted hatch pepper as I had one to use up  -  11 Nov 2013


    Altered ingredient amounts. This is a great recipe! I just added a little more zucchini and an extra red capsicumfor more kick and it was perfect! We will definitely make this one again.  -  29 Sep 2008


    Used different ingredients. i love this quick and easy recipe! i found it too salty, and i grated some extra raw zucchini into the already boiling soup, and found it perfect! xo  -  29 Sep 2008