Best 4 Tomato And Zucchini Cream Soup Recipes

Indulge in a creamy, flavorful culinary journey with our delectable Tomato and Zucchini Cream Soup. This wholesome soup offers a harmonious blend of fresh summer tomatoes, tender zucchini, and aromatic herbs, simmered to perfection in a rich, velvety broth. Savor the vibrant flavors of ripe tomatoes and the delicate sweetness of zucchini, complemented by a hint of garlic and the subtle warmth of black pepper. As you relish each spoonful, experience the smooth, velvety texture that tantalizes your taste buds and leaves you craving more. Join us as we explore this delightful soup and uncover its culinary secrets, with three recipe variations to suit every palate. From a classic creamy version to a vegan and gluten-free alternative, let your taste buds embark on an unforgettable adventure. So, prepare your kitchen and let's dive into the world of flavors with our Tomato and Zucchini Cream Soup extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI TOMATO SOUP II

Zucchini Tomato Soup II image

A great way to use up all those extra fresh tomatoes and zucchini from the garden during late summer. My family loves this soup! If you like, this soup can be thinned with a little bit of milk or cream.

Provided by TUDES

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 16

Ingredients

1 pound zucchini, sliced
2 teaspoons salt
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups chicken broth
1 large tomato, chopped
2 teaspoons lemon juice
½ teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground nutmeg
¼ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
salt and pepper to taste

Steps:

In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 5 g, Fat 2.9 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 476.2 mg, Sugar 2.5 g

ZUCCHINI TOMATO SOUP

Zucchini Tomato Soup image

There's garden-fresh flavor in every spoonful of this easy-to-make soup. I like it for a low-calorie lunch, along with a roll and fruit for dessert. It serves just two, so you don't end up with leftovers. -Nancy Johnson, Laverne, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 small zucchini, coarsely chopped
1/4 cup chopped red onion
1-1/2 teaspoons olive oil
1/8 teaspoon salt
1 cup spicy hot V8 juice
1 small tomato, cut into thin wedges
Dash each pepper and dried basil
2 tablespoons shredded cheddar cheese, optional
1 to 2 tablespoons crumbled cooked bacon, optional

Steps:

In a large skillet, saute zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add the V8 juice, tomato, pepper and basil; cook until heated through. Sprinkle with cheese and bacon if desired.

Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO ZUCCHINI SOUP

Tomato Zucchini Soup image

"When there's an abundance of zucchini in our garden, I know it's time for this fresh-tasting soup," notes Mrs. R.C. Friend of Lynden, Washington.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 cup chopped onion
1 cup thinly sliced celery
1 garlic clove, minced
1/4 cup chopped green pepper
1 tablespoon canola oil
2 pounds zucchini, chopped
2 medium tomatoes, chopped
3 cups chicken or vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup half-and-half cream or milk

Steps:

In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender. Stir in cream; heat through. Serve hot or cold.

Nutrition Facts : Calories 98 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 409mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO AND ZUCCHINI CREAM (SOUP)

Tomato and Zucchini Cream (Soup) image

Make and share this Tomato and Zucchini Cream (Soup) recipe from Food.com.

Provided by Boomette

Categories Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup margarine (I probably used butter)
3 celery ribs, sliced
2 onions, in quarters
5 carrots, sliced
3 garlic cloves, chopped
3 zucchini, peeled and sliced
8 tomatoes, peeled, seeded and cut in quarters
3 tablespoons flour
4 cups chicken stock
2 teaspoons basil
salt and pepper
1/2 cup milk or 1/2 cup 15% cream

Steps:

Melt margarine in a saucepan.
Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
Sprinkle flour on veggies.
Add stock and stir well.
Season with basil. Add salt and pepper. Bring to boil.
Reduce heat and let simmer 1 hour.
Reduce in puree in a blender until creamy.
Put back in the saucepan and add milk.
Let simmer 2 to 3 minutes, just to reheat.

Tips for Making Tomato and Zucchini Cream Soup:

Choose ripe, flavorful tomatoes. This will ensure that your soup has a rich, delicious taste.
Use fresh zucchini. Fresh zucchini is more tender and flavorful than zucchini that has been sitting around for a while.
Don't overcook the vegetables. Overcooked vegetables will lose their flavor and texture.
Use a good quality vegetable broth. A good quality vegetable broth will add flavor and depth to your soup.
Season the soup to taste. Add salt, pepper, and other herbs and spices to taste.
Serve the soup with a garnish. A garnish such as fresh herbs, croutons, or grated Parmesan cheese will add a touch of elegance to your soup.

Conclusion:

Tomato and zucchini cream soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover tomatoes and zucchini. With its creamy texture and rich flavor, this soup is sure to be a hit with everyone who tries it.