Tomato & zucchini soup
Prep time
Cook time
Total time
A flavoursome summery soup. Amounts of the vegetables are approximate as I just use up what’s left in the fridge and add any liquids in stages to achieve the right consistency. I’ve given approximate veg quantities therefore to serve around 6 portions. As the methods are more or less the same for both soups, I written them together.
Recipe type: Soup
Cuisine: Mediterranean
Serves: 6
  • 6-8 large very ripe fresh tomatoes (beefsteak or large plum / round)print button transparent
  • 6-8 medium zucchini (long or spherical varieties)
  • 2 garlic cloves for each soup
  • sprig of basil (tomato soup)
  • sprig of thyme or lemon thyme (zucchini soup)
  • 1 pint approx. / 500 – 750ml water
  • 1 egg yolk (tomato soup only)
  • 300ml single cream (200ml for zucchini soup and 100ml for tomato soup)
  • 1 tbsp red wine vinegar (tomato soup)
  • fresh-ground sea salt and black pepper.
  • knob of butter and 2 tbsps extra virgin olive oil per soup
  1. Make each soup separately, so find two large saucepans or casseroles with heavy bases and place one knob of butter and 2 tbsps olive oil in each.
  2. Prep the veg: place whole tomatoes in a basin and cover with boiling water. Leave for around 5 minutes for skins to loosen, then peel off the skins. I cut straight across the stalk end of the tomato, score vertically around the tomato using a paring knife, and then off both halves of the skin. Cut the whole, peeled tomatoes into medium-sized chunks. Zucchini: simply top and tail stalk and flower ends and dice up.
  3. Heat the oil and butter in the respective pans. Add the crushed garlic cloves (2 per soup), and fry gently but avoid browning. Then, add the chopped veg, one to each pan, stir to coat and then cover. Leave to sweat down over a low-medium heat for around 5-10 minutes, checking to see they don’t stick or burn and stir every so often.
  4. When veg is softened but still retaining some shape, add the water or stock – around 500 ml to begin with. Stir, and cover and continue to cook for around 10 minutes. Two minutes before the end of cooking, add a sprig of the chopped herbs to each soup – basil to tomato; thyme to zucchini. The soups should be quite thick, or at least one needs to be if you serve as a duo in the same bowl, so adjust water/stock as required.
  5. Next, switch off the heat and allow the soups to cool for five minutes before blending / liquidising up. If you don’t wish to have a veloute’ style soup, retain some of the chunks to add later.
  6. Return blended soups to the saucepans, add seasoning and more herbs if required and to taste. At this point, add to the tomato soup only, one egg yolk whisked up with the vinegar and 100ml of single cream. Add remaining cream to the zucchini soup.
  7. Reheat both soups gently, stirring, but don’t boil up as the cream may separate from the water/stock.
  8. Serve together as described in the post above. Sprinkle with extra herbs and grated Parmesan and drizzle with some cream. I didn’t use many extras on mine as the vegetables had such flavour.
Recipe by The Red Bistro at