Tomato and Courgette Soup

Tomato and courgette soup is a simple tasty and really easy to make soup. Nutritious and low cost you’ll want to add this to your quick healthy meals list, especially for lunch!

This tomato and courgette soup (or as my U.S. friends would know it, tomato and zucchini soup) was made from leftovers.

For this particular recipe I found I had some tinned tomatoes left over from another recipe so I threw a few things into a pot, blitzed them together and came up with this amazing soup!

Quick to make, and really light on the stomach too, it’s one I now make it a lot.

I reckon you might want to do the same too after tasting it.

Especially if you’re wondering what you can make with courgettes and tomatoes!

Check out my other lunchtime soup recipes in my recipe index for more ideas for your quick healthy meal options!

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Tomato and Courgette Soup Recipe

This is great to serve with a bread roll or fresh crusty bread for mopping up purposes.

Plus this tomato and courgette soup is so versatile. For instance, you could add other ingredients with the tomatoes and courgettes such as diced carrots to give it a different flavour or to add more bulk.

What other recipes for courgette soup can you come up with?

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

5 from 2 votes

Print

Tomato and Courgette Soup

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Tomato and courgette soup is a simple tasty and really easy to make soup.

Course: Lunch

Cuisine: Italian

Keyword: tomato and courgette soup, tomato soup, zucchini soup

Servings: 6

Calories: 63 kcal

Author: Neil

Ingredients

• Low cal olive oil cooking spray
• 1 medium sized onion , diced
• 2 medium sized courgettes (zucchini) , diced
• 400 g tin chopped tomatoes
• 1 tbsp tomato puree
• 1 litre vegetable stock
• Salt and pepper
• 1 tbsp chopped basil or parsley

Metric - US Customary

Instructions

1. Spray the bottom of a large pot, big enough to hold at least 2 litres liquid in total, 5 times, with the low cal olive oil spray. Turn on a high heat under the pot and wait until the oil bubbles, then turn down to a low heat.
2. Add the onion and soften it. Stirring frequently and adding small amounts of hot water from a kettle if the onions begin to stick.
3. Add the courgettes, stir again, and once the courgettes are soft, and before they begin to brown, add the tin of chopped tomatoes. Stir together and then add the tomato puree.
4. Stir the mixture together for a couple of minutes and then add the vegetable stock.
5. Bring the mixture to the boil and then turn down the heat to a simmer for approximately 25 minutes.
6. Allow the mixture to cool, then puree with a blender.
7. Return the pureed mixture to the pot and add salt and pepper to taste.
8. Serve garnished with basil or parsley