This is a satisfying vegetarian comfort dish I concocted when I was craving something lighter and healthier than meat and pasta. Fresh, zesty, and naturally gluten-free, it can easily be adapted into a vegan version. The blend of herbs and spices gives it a pesto-like character, and if you’re not aiming for low-carb, it pairs beautifully with cooked tagliatelle or a slice of crusty bread. Try this amazing vegetarian soup recipe for a delightful meal!
What You Will Need
Ingredients:
- 1.5 lb zucchini
- 3.5 lb ripe tomatoes
- 1 large white or yellow onion, diced
- 2-1/2 cups vegetable broth
- 5 tbsp light cream (vegan-optional or use milk/cream substitutes)
- 1/2 cup fresh basil leaves, chiffonade
- 6 tbsp olive oil
- 5 cloves garlic, minced
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 fresh red chiles, seeded and sliced
- juice of 1 large lemon
- 4 tbsp. grated parmigiano reggiano (optional or sub in vegan parm)
- fine sea salt and freshly-ground pepper
Equipment:
- 1 vegetable peeler or slicer side of a grater
- 1 large skillet
- 1 stockpot
- 1 baking sheet
- immersion blender or food processor
- 1 ladle
Cooking Instructions
1. Using a vegetable peeler or slicer, carefully slice the zucchini into thin ribbons.
2. Heat oven to 450°F. Quarter the tomatoes and arrange them cut-side-up on a baking sheet. Drizzle evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and pepper. Bake for 30 to 40 minutes or until softened.
3. Meanwhile, heat 2 tbsp of the remaining oil in a skillet and cook half the garlic for 30 seconds.
4. Add the zucchini ribbons and cook over low heat, stirring constantly, for 5-7 minutes.
5. Stir in the basil, chiles, lemon juice, cream, and cheese (or cheese/cream substitutes) and season with salt and pepper to taste. Keep warm over very low heat while the soup is prepared.
6. Heat the remaining oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the remaining garlic, smoked paprika and crushed red pepper flakes and sauté for 2 minutes more, stirring frequently.
7. Add the broth and basil and bring to a slow simmer.
8. When the roasted tomatoes are ready, add them to the broth mixture and stir to combine.
9. Using the handheld immersion blender or food processor, purée the soup until it reaches a thick yet smooth texture.
10. Season with any extra salt, pepper, or smoked paprika to taste.
11. For best results, immediately ladle the warm roasted tomato soup into the desired number of soup bowls you will be serving.
12. Using a fork or tongs, gently layer the zucchini mixture on top of each of the soup bowls, dividing the amount evenly across each portion.
13. Serve up on its own, or with some starchy sides (if you’re feelin’ it) and enjoy!
Jo Gagliano
Jo is an avid foodie and author who loves home cooking and tasting delicious dishes.
She’s from the California Coastline.
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