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Creamy Tomato Soup with Zucchini

Scott Phillips

Servings: four as a light main course.



  • 6 Tbs. unsalted butter
  • 3 medium zucchini (about 1-1/2 lb.), cut into medium dice
  • Kosher salt
  • 2 cloves garlic, minced
  • 1 cup chopped yellow onion
  • Three 15-oz. cans whole peeled tomatoes, drained
  • 1-1/2 cups homemade or low-salt chicken broth
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup fresh basil leaves, chopped, for garnish

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 530
  • Fat Calories (kcal): 360
  • Fat (g): 40
  • Saturated Fat (g): 25
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 130
  • Sodium (mg): 1460
  • Carbohydrates (g): 33
  • Fiber (g): 8
  • Protein (g): 9


  • Melt 4 Tbs. of the butter in a large stockpot over medium-high heat. Add the zucchini and 1 tsp. salt and cook, stirring occasionally, until the zucchini is crisp-tender but not browned, about 5 minutes. Add the garlic and cook for 1 minute. Using a slotted spoon, transfer the zucchini mixture to a medium bowl.
  • Melt the remaining 2 Tbs. butter in the stockpot over medium-high heat. Add the onion and cook, stirring, until it becomes translucent, about 3 minutes. Increase the heat to high, add the tomatoes and 1 tsp. salt to the pot, and cook, stirring constantly for 1 minute. Add the chicken broth and the wine and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid has reduced by half, about 20 minutes.
  • Remove the pot from the heat and let the tomato mixture cool slightly. Purée the soup in the pot with a hand blender or in batches (with the top vented) in a regular blender. If you use a regular blender, return the soup to the pot. Add the cream. Bring to a boil and cook until heated through, about 2 minutes. Stir the zucchini into the soup. Garnish each serving with some of the chopped fresh basil.

Serve with toasted baguette slices smeared with goat cheese.


Rate or Review

Reviews (2 reviews)

  • Mom2boysbh | 08/24/2010

    This is the best and easiest tomato soup recipe ever. I have made this at least 40 times. I do use half and half instead of cream to cut down on the calories. Pair this with a three cheese grilled cheese sandwich on the best white bread you can find and I promise it will become a regular with your family.

  • florydori | 04/13/2009

    I cut the butter down by about 1/3 and used 1/2 and 1/2 instead of heavy cream. This soup is easy and soo delish! Adding the Zucchini just makes it a bit healthier than regular tomato soup.

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