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Here is the list of ingredients you will need for the Zucchini Tomato Soup: - 3 medium zucchinis, chopped - 4 medium ripe tomatoes, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup coconut milk (or heavy cream for non-vegans) - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients create a bright and tasty soup. The zucchinis add a nice texture while tomatoes bring sweetness. Onions and garlic give depth. I love using fresh basil as a garnish. It makes the soup look good and taste even better. You can always adjust the seasonings to fit your taste. If you want a creamier texture, swap coconut milk for heavy cream. For a lighter option, use just vegetable broth. This recipe is simple yet packed with flavor. Check out the Full Recipe for all the details on how to put it together! - Heat the olive oil and sauté onion Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes until the onion turns translucent. - Add garlic and cook until fragrant Next, add the minced garlic to the pot. Cook it for about 1 minute. You want the garlic to be fragrant but not brown. - Incorporate zucchini and tomatoes Now, stir in the chopped zucchinis and diced tomatoes. Let them cook for 5-7 minutes. Stir occasionally, so they don’t stick to the pot. You want the zucchinis to be tender. - Pour in vegetable broth and seasonings After the vegetables are tender, pour in the vegetable broth. Add the dried basil, oregano, salt, and pepper. Stir everything together. - Bring to a boil and simmer Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat. Let it simmer for 15 minutes. This helps the flavors blend well. - Blend soup to desired consistency Remove the pot from heat. Use an immersion blender to puree the soup until it is smooth. If you don’t have one, carefully transfer it to a blender in batches. - Stir in coconut milk and warm through Finally, stir in the coconut milk. Return the pot to low heat and warm the soup for another 5 minutes. Taste and adjust the seasoning if needed. For more details and a full list of ingredients, check the Full Recipe. - Using fresh herbs vs dried herbs: Fresh herbs bring bright flavors. They can uplift the soup. Use them during cooking for a strong taste. Add dried herbs early in the cooking process. They need time to release their flavor. - Adding a splash of lemon juice for brightness: Lemon juice adds a zing. It cuts through the richness of the coconut milk. Just a little will brighten the whole dish. Add it right before serving for the best effect. - Experimenting with spices for added depth: Don’t be afraid to play with spices. A pinch of cumin can add warmth. Try smoked paprika for a subtle smokiness. Every twist can create a new flavor experience. - Immersion blender vs traditional blender: An immersion blender is easy to use. You can blend the soup right in the pot. It saves time and makes cleanup simple. A traditional blender can give a finer texture. Just be careful when handling hot soup. - Preparing in a slow cooker or Instant Pot: A slow cooker allows flavors to develop over time. Just add all ingredients and let it cook. The Instant Pot speeds up the process. It cooks the soup quickly, keeping flavors intact. Both methods can lead to a delicious outcome. {{image_2}} You can adjust this recipe to fit different diets. If you follow a vegan diet, use coconut milk. It's creamy and rich, perfect for this soup. For non-vegans, you can swap coconut milk for heavy cream. It adds a nice touch of richness. If you need gluten-free options, this soup is already safe. All the main ingredients are gluten-free. Just check your vegetable broth for any hidden gluten. Feel free to get creative with the vegetables. You can add carrots or bell peppers. They bring more flavor and color. Spinach or kale adds nutrition and makes the soup even better. For extra protein, consider adding beans or lentils. They make the soup heartier and more filling. Use canned beans for quick prep or cook lentils separately for more texture. For the full recipe, see above. To store your zucchini tomato soup, let it cool first. Then, pour it into an airtight container. This keeps the soup fresh and tasty in the fridge. You can store it for up to four days. When you want to enjoy it again, remember to reheat it before serving. For best results, glass containers work well. They do not stain or absorb odors. Plus, they are easy to clean. If you use plastic, choose BPA-free options. This helps keep your food safe. If you want to keep your soup longer, freezing is a great option. Allow the soup to cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. This can last for up to three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. You can also use the microwave for quick thawing. Once thawed, reheat it on the stove over low heat. Stir often to prevent sticking. Make sure it is hot all the way through before serving. Enjoy your creamy zucchini tomato bliss from the freezer! How can I thicken zucchini tomato soup? You can thicken zucchini tomato soup by adding more vegetables or using a thickener. Try adding a potato or some cooked rice. Both will blend well and add texture. You can also use cornstarch mixed with water. Stir it in slowly until the soup thickens. Can I make this soup in advance? Yes, you can make this soup in advance. In fact, the flavors deepen over time. Store it in the fridge for up to three days. Just reheat it gently before serving. You can also freeze it for up to three months. Just remember to leave some space in the container for expansion. What can I serve with zucchini tomato soup? This soup pairs well with crusty bread or a fresh salad. You can also add a grilled cheese sandwich for a classic combo. For a healthy twist, try some avocado toast on the side. Is it necessary to peel the tomatoes? No, it's not necessary to peel the tomatoes. The skin adds flavor and nutrients. If you prefer a smoother soup, you can remove the skins. Just blanch the tomatoes in boiling water for a minute, then cool and peel them. Can I use canned tomatoes instead of fresh? Yes, you can use canned tomatoes instead of fresh ones. Canned tomatoes are often ripe and sweet. They save time and still deliver great flavor. Just use a can of diced tomatoes and adjust the seasoning as needed. This blog post guides you through a tasty zucchini tomato soup. I shared a list of key ingredients, and provided easy steps for preparation and cooking. You can enhance the flavor with tips and variations for all diets. Proper storage methods keep your soup fresh. Remember, you can adjust the recipe to suit your taste. Enjoy creating this warm meal that fits your needs. Experiment, and have fun making it your own!

Zucchini Tomato Soup

Indulge in a bowl of creamy zucchini tomato bliss with this easy recipe that blends fresh flavors and wholesome ingredients. Perfect for a cozy dinner or a light lunch, this comforting soup features tender zucchinis and ripe tomatoes, enhanced with coconut milk for a rich finish. Discover how to whip up this delicious dish in just 40 minutes. Click through to explore the full recipe and elevate your cooking today!
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Ingredients
  

3 medium zucchinis, chopped

4 medium ripe tomatoes, diced

1 small onion, finely chopped

2 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk (or heavy cream for non-vegans)

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

    Add the minced garlic and cook for an additional 1 minute until fragrant.

      Stir in the chopped zucchinis and diced tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the zucchinis are tender.

        Pour in the vegetable broth and add the dried basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

          Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Alternatively, you can carefully transfer it to a blender in batches.)

            Stir in the coconut milk and return the pot to low heat. Allow the soup to warm through for another 5 minutes, adjusting seasoning to taste.

              Serve the soup hot, garnished with fresh basil leaves.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4