Cream Of Zucchini And Tomato Soup - Cook Republic


  • Author: Sneh
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Soup, Lunch, Light Meal
  • Cuisine: Italian, Vegan, Gluten Free, Vegetarian
  • Diet: Vegan


  • 1 tablespoon extra-virgin olive oil
  • 2 small bay leaves
  • 2 garlic cloves
  • 1 brown onion, chopped
  • 3 large tomatoes, chopped
  • 1 large zucchini, chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 250 ml vegetable stock
  • Sea salt flakes and black pepper, to taste
  • Extra virgin olive oil, balsamic vinegar, crusty bread – to serve


  1. Sauté bay leaves, garlic cloves and onion in the olive oil in a large heavy-bottomed saucepan on medium heat.
  2. When the onion start browning and turn soft, add the tomato, zucchini, thyme and oregano. Toss and cook on medium for 3-4 minutes until veggies start to gloss over.
  3. Add vegetable stock. Mix well. Cover and simmer on medium-low for approximately 20 minutes. Remove from heat. Using a stick blender (or heat-proof jug blender), purée the soup until smooth.
  4. Return to the saucepan. Season with salt and pepper. Add more stock if too thick. Gently heat for a few minutes until warmed throughout. Serve hot with a drizzle of extra virgin olive oil, balsamic vinegar and crusty bread on the side.
  5. Soup can be cooled completely and frozen in freezer safe containers for 2-3 weeks. Cooled soup will keep well in a glass jar/container in the fridge for up to 3 days.

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