Zucchini and Tomato Soup
A light, savory stovetop soup where zucchini and tomatoes simmer into a soft, comforting bowl. Simple, fresh, and satisfying.
- Total
- 40 min
- Prep 10 · Cook 30
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sweating · Simmering
- Savory
- Stovetop
- Oven
Instructions
-
Dice the onion. Cut the zucchini into 1.5 cm cubes. Roughly chop the tomatoes.
~10 min
-
Heat 1 tbsp olive oil in a medium pot over medium heat. Add the diced onion and a pinch of the salt. Cook, stirring occasionally, until soft and translucent, about 6 minutes.
~6 min
Salting onions early draws out moisture, helping them soften and turn translucent without browning.
Sweating Cook onions gently over medium heat with a pinch of salt until translucent, not browned. If they start coloring, lower the heat.
-
Add the zucchini cubes and chopped tomatoes to the pot. Stir and cook for 4 minutes, until the tomatoes start to break down and release their juices.
~4 min
Cooking tomatoes briefly breaks down their cell walls so they release juices and form the soup base.
-
Pour in 250 ml water and add the remaining salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook until the zucchini is tender and the flavors meld, about 15 minutes.
~15 min
Covering traps steam so the zucchini cooks evenly and flavors meld without evaporating the liquid.
Simmering Keep the soup at a gentle bubble, not a rolling boil, so vegetables cook evenly and flavors meld. Adjust heat if it reduces too fast.
-
Use an immersion blender to blend about half the soup, leaving some chunks for texture. Alternatively, transfer half to a blender, blend, and return to the pot. Taste and adjust salt if needed.
~5 min
Blending only half thickens the broth while keeping some chunks for a more interesting texture.
If the soup looks too thick after blending, stir in a splash of hot water to loosen it.