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.


Calories: 114kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 626mgPotassium: 448mgFiber: 3gSugar: 7gVitamin A: 5787IUVitamin C: 22mgCalcium: 34mgIron: 1mg
Keyword soup
Tried this recipe?Let us know how it was!

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes