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Tomato Zucchini Soup
Chef Tom
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Soup
Cuisine
American
Servings
2
servings
Calories
114
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
Instructions
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.
Nutrition
Sodium:
626
mg
Calcium:
34
mg
Vitamin C:
22
mg
Vitamin A:
5787
IU
Sugar:
7
g
Fiber:
3
g
Potassium:
448
mg
Calories:
114
kcal
Saturated Fat:
1
g
Fat:
8
g
Protein:
2
g
Carbohydrates:
11
g
Iron:
1
mg
Keyword
soup
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