Vegan Tomato Zucchini Soup from HeatherChristo.com

This soup is born from leftovers (lots of great recipes start that way!) I don’t mean like last nights dinner leftovers- I mean like I had an overly full vegetable drawer that was threatening to rot and big bowls of cherry and heirloom tomatoes that had been sitting on the countertop just a little too long. Also, since we were leaving town I was trying to use up whatever was left in the house AND obviously trying to eat squeaky clean in anticipation of Greek beaches. So obviously, I made soup.

Vegan Tomato Zucchini Soup from HeatherChristo.com

And then, it turned out that soup was really, really good- so I had to share it with you. I feel like this is the perfect recipe for the summer and a great way to use up all of your zucchini and tomatoes- and you could actually serve this hot or chilled (so delicious!!)

If you just had an awesome holiday week and stuffed yourself to the gills the whole time, you might want to make soup too? It’s an excellent way to detox!

And you guys- of course you could tamper with the ingredient a little. Like if you have zucchini coming out of your ears (not really- I just mean that you might have a lot of zucchini in your garden or something) then double the amount- it will still be delicious!

(I garnished with some everything bagel seed mix- which they sell at Trader Joes and I am obsessed- and a drizzle of olive oil) and then served it with some gluten free vegan crostini and a huge batch of Vegan Caesar Salad.

Vegan Tomato Zucchini Soup from HeatherChristo.com

Vegan Tomato Zucchini Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • ¼ cup olive oil
  • 1 large yellow onion, rough chopped
  • 3 cloves garlic
  • 1 red bell pepper, seeded and rough chopped
  • 2 cups zucchini, rough chopped
  • 8 cups tomatoes, rough chopped
  • 4 cups vegetable stock
  • 1 cup fresh basil, packed
  • ¼-1/2 teaspoon crushed red pepper flakes (depending on if you like a little more spice)
  • Kosher salt
Instructions
  1. In a large pot, over medium-high heat add the olive oil.
  2. Add the onion and garlic cook the onions and garlic over medium heat until the onions have golden color on them, about 5 minutes.
  3. Add the bell pepper and zucchini, stir to coat the zucchini in the oil and cook for about 5 minutes.
  4. Add the tomatoes and cook another 5 minutes and then add the vegetable stock and put a lid on the pot. Turn the heat to low and simmer for 20-30 minutes.
  5. Blend the soup until smooth in batches with the fresh basil leaves and then add back to the pot. Season with kosher salt and bring back to a simmer before serving hot.
  6. (I garnished with some everything bagel seed mix and a drizzle of olive oil)

 

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Categorized: Paleo, Recipe Index, Soup, Vegan
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Vegan Tomato Zucchini Soup from HeatherChristo.com

This soup is born from leftovers (lots of great recipes start that way!) I don’t mean like last nights dinner leftovers- I mean like I had an overly full vegetable drawer that was threatening to rot and big bowls of cherry and heirloom tomatoes that had been sitting on the countertop just a little too long. Also, since we were leaving town I was trying to use up whatever was left in the house AND obviously trying to eat squeaky clean in anticipation of Greek beaches. So obviously, I made soup.

Vegan Tomato Zucchini Soup from HeatherChristo.com

And then, it turned out that soup was really, really good- so I had to share it with you. I feel like this is the perfect recipe for the summer and a great way to use up all of your zucchini and tomatoes- and you could actually serve this hot or chilled (so delicious!!)

If you just had an awesome holiday week and stuffed yourself to the gills the whole time, you might want to make soup too? It’s an excellent way to detox!

And you guys- of course you could tamper with the ingredient a little. Like if you have zucchini coming out of your ears (not really- I just mean that you might have a lot of zucchini in your garden or something) then double the amount- it will still be delicious!

(I garnished with some everything bagel seed mix- which they sell at Trader Joes and I am obsessed- and a drizzle of olive oil) and then served it with some gluten free vegan crostini and a huge batch of Vegan Caesar Salad.

Vegan Tomato Zucchini Soup from HeatherChristo.com

Vegan Tomato Zucchini Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • ¼ cup olive oil
  • 1 large yellow onion, rough chopped
  • 3 cloves garlic
  • 1 red bell pepper, seeded and rough chopped
  • 2 cups zucchini, rough chopped
  • 8 cups tomatoes, rough chopped
  • 4 cups vegetable stock
  • 1 cup fresh basil, packed
  • ¼-1/2 teaspoon crushed red pepper flakes (depending on if you like a little more spice)
  • Kosher salt
Instructions
  1. In a large pot, over medium-high heat add the olive oil.
  2. Add the onion and garlic cook the onions and garlic over medium heat until the onions have golden color on them, about 5 minutes.
  3. Add the bell pepper and zucchini, stir to coat the zucchini in the oil and cook for about 5 minutes.
  4. Add the tomatoes and cook another 5 minutes and then add the vegetable stock and put a lid on the pot. Turn the heat to low and simmer for 20-30 minutes.
  5. Blend the soup until smooth in batches with the fresh basil leaves and then add back to the pot. Season with kosher salt and bring back to a simmer before serving hot.
  6. (I garnished with some everything bagel seed mix and a drizzle of olive oil)

 

Recipe by Heather Christo (http://heatherchristo.com)