Tomato Zucchini Soup

Tomato Zucchini Soup

Tomato Zucchini Soup

Chef Tom
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 2 servings
Calories 114 kcal


  • 1 tablespoon canola oil
  • 1/4 yellow onion minced
  • 1 carrot diced small
  • 1 medium zucchini diced
  • 1 garlic clove minced
  • 3 tablespoons tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon fresh basil minced
  • 1 cup low sodium vegetable stock


  • Heat oil in a pot or saucepan over medium heat. Add diced onions and carrots and saute for 2-3 minutes.
  • Add diced zucchini, mix and saute for 1 minute.
  • Add garlic, Italian seasoning, pepper, and red chili pepper flakes. Continue cooking, stirring constantly for 1 minute.
  • Stir in the tomato sauce and minced basil. Give a quick stir and cook 1 minute to caramelize the sauce a little.
  • Add vegetable stock and bring to a simmer. Lower heat to medium-low. Stir, cover, and cook for about 10 minutes. Stir once in a while.
  • Adjust seasoning if needed, then divide into bowls.


Sodium: 626mgCalcium: 34mgVitamin C: 22mgVitamin A: 5787IUSugar: 7gFiber: 3gPotassium: 448mgCalories: 114kcalSaturated Fat: 1gFat: 8gProtein: 2gCarbohydrates: 11gIron: 1mg
Keyword soup
Tried this recipe?Let us know how it was!

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes