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Courgette and Tomato Soup recipe

Courgette and Tomato Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Tomato soup
  • Tomato pepper soup

This soup has an intense tomato flavour. It's light and perfect for any time of the year. Serve with grated Parmesan.

32 people made this

IngredientsServes: 8

  • 1 extra large courgette, cubed
  • 2 teaspoons salt
  • 4 plum tomatoes, chopped
  • 1 (400g) tin whole peeled plum tomatoes
  • 350g tomato puree
  • 250ml water or as needed
  • 900ml chicken stock
  • 4 tablespoons caster sugar
  • 2 1/2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 red onion, chopped
  • 1 large green pepper, chopped
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons grated Parmesan cheese
  • salt and pepper to taste

MethodPrep:40min ›Cook:1hr ›Extra time:1hr40min › Ready in:3hr20min

  1. Place courgette cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
  2. Meanwhile, combine the plum tomatoes, tinned tomatoes, tomato puree and water in a liquidiser; blend until smooth.
  3. Pour tomato mixture and chicken stock into a large stock pot. Bring to the boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
  4. Meanwhile, heat olive oil in a frying pan over medium heat. Stir in garlic, onion, green pepper and courgette and cook and stir until onion turns translucent and courgette is lightly brown, about 10 minutes. Transfer vegetables to liquidiser and pulse a few times, just enough to chop.
  5. Add vegetables to the stock pot; stir in lemon juice, dill, tarragon and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (12)

Hi can you freeze this soup-01 Sep 2012

Full of flavour I removed the garlic and added Italian mixed herbs excellent-17 Aug 2013

I haven't made it but 4 TABLESPOONS of sugar, really??!!-31 Jul 2015

  • Time needed: 10 min prep. Cooking 35min. &bull
  • Calories per serving: 95 &bull
  • Servings: 4 servings &bull
  • Difficulty: 1
  • Rating: 5.00 based on 6 reviews

A light soup to help clear the vegetable drawer.


&bull 1 tsp olive oil
&bull 1 onion (chopped)
&bull 2 courgettes (diced)
&bull 2 cloves garlic (minced)
&bull 1/2 tsp turmeric
&bull 1 tin tomatoes (or you could use 400g fresh)
&bull 1 litre vegetable stock


Pour the oil into a large saucepan and cook the onion and courgette for about 5 mins. You might need to keep stirring to prevent it from catching as there is little oil.
Add the garlic, turmeric and tomatoes, then sluice out the tin with stock to get all the tomatoes out. Add the rest of the stock and simmer for 30 minutes. Blend with a stick blender.

(I added 30g mozzarella to my serving as a treat but this does double the calorie content!!)

Spiced Courgette Soup Recipe

Delicious! Really simple but really tasty. Made a huge batch and will freeze some.

What a great site. Wish I’d found it last year rather than throwing loads of stuff away that I didn’t know what to do with. Thanks.

easy to make, tastes great make double quantity it goes quick.

So simple to make and lovely flavour. Just added some bits of cooked chicken and a meal in its self.

Made this soup a couple of times. Last time I only used 1/2 pint of chicken stock (instead of 3/4) and found that this made a lovely thick soup with the same great flavour. Actualy preferred it to the original! So nice tasting that this will be our Xmas dinner starter!

I would like to start off by saying thank you. I made this last week for me and my husband as a starter and it was delicious, we both love it! I’m sure to make it again soon. Thank you once again.

Great recipe, we like it spicier so add a teaspoon each of chilli powder and ground ginger with the other spices and a can of coconut milk instead of fresh milk (or some of each) not too hot but very warming on a rainy day with the last of the courgettes! Definitely will be freezing some. Thanks for the inspiration!

Very very good soup, full of flavour. I also added the ginger and a few chilli flakes for heat and then balanced it with a good dollop of cream. Thanks for the recipe

    2 tablespoons olive oil
    1 yellow or white onion, chopped (about 1 cup)
    3 cloves garlic, minced
    2 pounds tomatoes, deseeded, chopped
    1/4 teaspoon red pepper flakes
    1 tablespoon brown sugar
    1/2 teaspoon dried thyme
    4 small slices white bread, crust removed
    1 1/2 cups low-sodium chicken or vegetable stock
    1 tablespoon balsamic vinegar
    black pepper to taste

Not sure how to remove the skins and seeds from a tomato? Let Chef Meg show you how. Watch now!

In summer, when backyard gardens and farmers markets overflow with good tomatoes, use fresh ones. If you can't find really good tomatoes (or it's the middle of winter), use two 14.5 ounce cans of no salt-added tomatoes.

Want to get kids off to a healthy start this school year? So does SparkPeople! With
"A Month of Fun and Healthy School Lunches," you'll end the food fight and get kids excited about packing lunch--with fun yet simple meals they'll actually eat.

The Zucchini Tomato Soup is irresistible, it&rsquos sweet with a little tartness from the fresh tomatoes. In addition, it is very creamy, the grey zucchini absorbs all the garlicky tomato goodness. The soup requires only 5 ingredients. Also, it is loaded with vitamins and huge chunks of soft, juicy grey zucchini. Also, I personally find the flavor and texture of grey zucchini more pleasant than the regular zucchini. Similarly, I think it has more body, it&rsquos not that watery, also it&rsquos more chewy and hearty.

This soup is a very nice way to celebrate and use summer produce. I am sure everyone gets now CSAs full of tomatoes and hopefully grey zucchinis. I highly recommend hitting your local Farmer&rsquos Market and find some grey zucchini&rsquos for this recipe. The taste and texture is milder than regular zucchini, and I think this recipe is much better with them. You will definitely need some crusty bread on the side to dip into that creamy tomato goodness.

Tomato and Courgette Glut Soup Recipe

Fry some smoked bacon/pancetta/boczek/chorizo in a little oil until almost crisp and then add a sliced onion and continue to cook until onion softens. Dump a big spoonful of this into a bowl of the soup. Enjoy.

6 comments on &ldquo Tomato and Courgette Glut Soup Recipe &rdquo

just taken over an allotment plot and had a great success with growing courgette, still keeps producing so will give your soup recipe a go, also have too many tomatoes………hope it takes as good as it sounds

A great tip for using fresh tomatoes in soups and sauces – the Greek people cut fresh tomatoes in half, scoop all the seeds and liquid out and then grate the inner flesh, leaving only the skin to be discarded. Watch your fingers! This tomato pulp can then be used as described or even frozen as it is to use at a later date. Tried it and it tastes great!

Zucchini Tomato Soup II Recipe

Image courtesy:

  • 1 pound zucchini, sliced
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 large tomato, chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • salt and pepper to taste

In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.

In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.

Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

Tomato And Zucchini Summer Soup

I love easy summer recipes that do not require a lot of time in the kitchen. This soup is what I wanted for a while now.

The weather is crazy hot and humid these days in Minneapolis, so there is not much desire to be right next to a hot stove or oven.

The tomato and zucchini soup is a delicious vegetable soup that can be served cold from the fridge or just warmed up a little bit.

Very refreshing and cooling, this soup would be a great lunch or a light dinner.

Saturday we visited the Farmers Market and got a bunch of zucchini, peppers and other fresh vegetables.

The growing season in Minnesota is very short and starts pretty late in the summer, so there are still not a lot of vegetables available at the market.

Zucchini, new potatoes, kohlrabi, lettuce and fresh herbs are basically the main vegetables we have in season so far.

I am looking forward for August, to get eggplants, tomatoes and peppers and hopefully start canning few things for the winter.

I could buy anything from the store but I love to take advantage of the Farmers Market in the summer and stock up on few fruits and vegetables I can preserve for the winter.

Nothing tastes better in the winter than a soup made with veggies touched by the summer sun.

So, let&rsquos make the soup and enjoy it! I already had a bowl as soon as I was done making it!

If you liked this soup, you might enjoy this Easy Leek and Rice Soup

Now, it is your turn! What soups do you enjoy? What is your favorite one in the summer?

Leave a comment under the recipe! See you next time!

If you make this recipe, share it with the hashtag #thebossykitchen on Instagram, Facebook and Twitter so we can all see what you&rsquore cooking!

Or maybe you want to join The Bossy Kitchen community group where you can share your creations made from this blog or from other sources. Everyone is welcome to join!

Tomato Zucchini Soup

Ok… to be fair pancakes (especially the chocolate chip variety) are also my de-stresser. I find cheeseburgers to be a wonderful distraction. Peanut Butter Cookies rock my de-stressed world. But… focus, Joy! Soup is my de-stresser. It’s the chopping and stirring, chopping and stirring.

I made a big batch of soup late last week. I felt like I needed to stand in front of a pot, stir chunky vegetables around, and let my mind deflate and wander. The result: delicious soup that’s warm and hearty here in the dog days of summer. Should you want a more summer-y experience, might I suggest stirring a bowl of ice cream with a spoon until it reaches near soup consistency…. then scarfing it down like a maniac. That’s also totally therapeutic.

I needed to stand and stir. I didn’t need to stand over my chopped and simmering with a camera. Let’s just let this be what it is. It’s Monday and… dangit, today we are who we are.

I find that many good things come out of a wander. A wander down the beach for eye candy, ocean spray, and inspiration. A wander through the grocery to discover things like coconut vinegar and on-sale peanut butter. A wander through my laundry to find a hidden five dollar bill. I love a wander.

In this case, I was wandering through the Clinton St. Bakery Cookbook and stumbled upon this recipe. I’m overflowing with zucchini, and I needed a good stir… sold!

Though tomatoes are in season, I opted for a good imported Italian canned tomato. I appreciate the consistency of crushed tomatoes as they cook in this soup.

Naturally, there’s also a mega-ton of fresh zucchini in this soup as well. The zucchini is raw and easy diced, and paired with soup staples: onion, garlic, carrots and celery. As the soup simmers, it’s building flavors (and allowing my mind to get lost in the stir) (sometimes I allow my mind to wander towards mindlessly eating doughnuts) (whatevs).

Creamy summer bounty soup! It’s everything I needed. Also… this soup was a somewhat elaborate excuse to buy a bag of tater tots from the grocery. They’re the perfect accompaniment. Should you be inspired to also melt cheddar cheese atop your tots… well, duh!

This soup is perfect should you:

have an excess amount of canned tomatoes and fresh zucchini.

want to feel like you’re eight years old and your mama made you soup.

need to methodically stir a simmering pot.

need a freezer-stored soup for your future.

need a hug, in summer, without encountering a sweaty back.

Tomato Zucchini Soup

about 1 cup diced carrots

about 4 cups diced zucchini (skin on)

1 large yellow onion, diced

3 tablespoons fresh thyme leaves, rubbed off the stems

salt and red pepper flakes

about 4 cups (2 28-ounce cans) crushed Italian tomatoes

2 cups chicken (or vegetable) broth

In a large stock pot heat olive oil over medium heat. Add carrots, celery, zucchini, and onion to the pot. Saute vegetables, stirring occasionally until onions are translucent and broken down, and zucchini is nearly cooked through (about 10 to 12 minutes). Add garlic and stir. Cook for 1 minute more.

Add thyme, bay leaves, and red pepper flakes to the pot. Stir to incorporate.

Add tomatoes, chicken stock, and water. Stir. Bring soup to a simmer and leave, uncovered, to cook for about 30 minutes. Taste soup to ensure that carrots are cooked through and soft. Add a bit of salt to taste.

Remove soup from heat. Remove the bay leaves. Blend soup in batches until smooth. Be sure not to fill the blender more than 1/2 full and cover tightly with the lid. Blending hot liquids is always and adventure. Place blended soup in a large, clean, pot or bowl. Once all of the soup is blended, stir in milk. Taste and season as necessary. You can push the blended soup through a fine mesh strainer lined with cheesecloth for a smoother, more refined soup. I love the soup unstrained because I’m a dang hippie.

This soup freezes wonderfully. If left unfrozen, soup should be enjoyed within 6 days.

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Step-by-Step Instructions

Roughly chop the onion.
Pour the olive oil into a large saucepan.
Coarsely chop the garlic.
Quarter the courgettes and cut them into slices.
This will allow the courgettes to cook faster.
Heat up the olive oil and fry the onion and the garlic until translucent.
Now add the courgettes.
Add the salt, pepper and oregano.
And fry everything together until the courgettes are soft.
Now add the white wine (I'm using rose here as I didn't have any white).
Pour in your chopped tomatoes.
Now simmer the whole lot for another 10 minutes.
Cut the stems of the fresh parsley.
. and chop up the parsley.
Splash in some Worcestershire sauce .
. sprinkle in the sugar ..
. and blitz the soup with a blender. Do this as finely or coarsely as you want (or don't blend it at all). I do this so my kids don't see anything suspiciously green in the soup.
Add 3/4 of the chopped parsley and mix in.
Serve with a sprinkle of chopped parsley.

Please leave some feedback by rating this page (1=worst 10=best)!
If you have any questions, please use the Contact From to ask me directly and I will be able to reply to you if you use that


8Great soup didn't put the wine in!
6If you want to take the bland out of it, cook up a bacon bone to make a stock and add this to the soup.
10I love cooking with tomato and courgette gluts and this is THE BEST soup recipe I've used with these ingredients. Thank you!
10Very clear instructions. Accurate quantities. How I hate recipes that specify "cups"! And nice soup. I used fresh basil instead of oregano.
10Yum. Made this as I have a glut of yellow courgettes. It is so delicious, quick and easy to make. Have saved this in my favourites and already forwarded the link to a friend! Served this with home made bread.
10I love the whole site. You have really good basic recipes to help people. Photos make a big difference
10Substituted the worcestershire sauce for spicy tomato ketchup, this worked really well.
6It sounds great but unfortunately is a bit bland.
8Lovely soup, and we didn't bother with the sugar or the wine as we had neither.
9So clever that you do measures in metric and US 'cups' - I am forever finding great recipes online only to find they are measured in cups and I'm never quite sure I've got the right ones as apparently they differ between US, Australia etc.
10Photos make it very easy to follow recipe but will cut the salt
10Thanks - I know from the ingredients that it will be good. (I won't add salt if using tinned tomatoes as they contain enough salt for me)recipe)
9Great clear recipe, tastes good. A little too much salt for my liking, I doubled the recipe and kept the salt the same and it is still a little salty.
10I used a mix of fresh and chopped very easy to make with clear instructions would recommend.
10excellent warming soup, but i used fresh tomatoes
10not good
10very clear easy to follow instructions, thanks.
8I regularly have to make a soup of the day at work & used this recipe. It was great & had a wonderful flavour.
6good tho tomato to courgette ratio is off
10I have already made this soup twice and it's delicious! Great job :-)
5It doesn't specify canned chopped tomatoes in the list of ingredients, it's only when you scroll down that this is stated
10helps alot. especially for newbies like me! thanks alot!
10Great explanation. Photos help a lot.
10this is good
6This looks easy I'm going to try it and I bet I come back and Mark it a ten

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