Zucchini Tomato Soup is always one of the last recipes I make during zucchini season. It’s not that I don’t love it (I do) but it’s the recipe I turn to when I have a bunch of zucchini I don’t quite know what to do with. You know: a mishmash of misshapen, or too-big or just somehow a bit unloved zucchini. Also? At this time of year I’m looking for a recipe that uses up the last of the zucchini and that I can just put away in the freezer. Why? Because by mid-August I just can’t look at another zucchini.
Although this Zucchini Tomato Soup may look like minestrone to you, it’s not. There is no carrot or celery, nor peppers or anything else. It’s really all about the zucchini with a few summer ripe tomatoes to make it brothy and good. I usually make a few batches, then freeze them in bags, ready to use by January or so, when I have a feeling I’ll be happy for any sign of summer.
Of course you don’t have to freeze it. It’s great as is, right away. If you are having it now, can I suggest you have it room temperature? In which case a few leaves of fresh basil would be great. You can even swirl in some pesto if you have it. If you don’t like it chunky, feel free to puree it.
If you want to make it more of a meal, you can add cooked beans or a potato or two. Or do what I did the other night: Preheat the broiler in your oven. Heat the soup on the cook top, then ladle into oven proof bowls. Carefully crack and egg or two into each bowl, sprinkle with grated parmigiano, then put in the oven for about 5-8 minutes, until the eggs are just set. Serve with thick slices of crusty bread or, even better, olive oil topped bruschetta.
One thing to remember is not to skimp on the olive oil. Since this recipe for Zucchini Tomato soup doesn’t use broth, the olive oil is what gives it a lot of body and lusciousness.
And if you’d like to see how it’s made, here is a video I made last week.
Prep
Cook
Total
Yield 4
Ingredients
- 1/3 cup extra virgin olive oil
- 1 large white or yellow onion, sliced
- 1 tsp salt
- pinch red pepper flakes (optional)
- 3 cloves garlic, chopped
- 1 pound / 1/2 kilo of zucchini , chopped
- 1 pound / 1/2 kilo of very ripe tomatoes , chopped
- 4 cups / 1 liter water
Instructions
- Pour the olive oil in a large pot, and add the onions and salt. Cook over medium heat until the onions are softened, about 5 to 8 minutes. Add the garlic and red pepper flakes if using, and cook another minute.
- Add the zucchini and tomatoes, and stir. Add the water, str and bring to a simmer. Partly cover and cook for about 45 minutes to an hour. You want the zucchini to be falling apart. Taste and adjust for salt.
- Serve hot or at room temperature. If freezing, let cool off then freeze.
Notes
If you'd like to add pasta to make it more hearty, just add an extra two cups of water, bring to a boil, and a handful of pasta. Cook until the pasta is done. Don't do this part ahead of time, or else the pasta will absorb all the broth.
For more recipes from Italy see my book The Italian Table.
And if you’d like to join me in Italy to eat and cook things like this soup, you can. I lead Week in Italy food tours in Umbria, Sicily, Puglia, Parma and Abruzzo. Find out more here.
The lovely ceramic bowl in this photograph comes from FIMA Deruta
Wow! What is the brand of the bowl?
The bowl is made by FIMA in Deruta.
I just made this for dinner tonight! I can’t wait to eat it. Great recipe.
I made a triple batch of this wonderful soup. I now have fourteen 2-cup servings in my freezer.
Hubby loves it.
Thank you
Perfect!
This was yummy!! I sprinkled Parmesan cheese on it.