Roasted Zucchini Tomato Soup

This roasted zucchini tomato soup is a great way to use veggies from your backyard garden. It’s full of Italian flavors and very easy to make! For a light low carb dinner or lunch, this healthy tomato zucchini soup has only 138 calories and 7.1g net carbs.

You might also like blender cheesy zucchini soup recipe.

After awhile it’s hard to find things to do with all the veggies from the garden. I do have this post for 22 recipes using fresh tomatoes if you need some inspiration. Back to this recipe. So the other day decided to make a soup and came up with the perfect recipe – this roasted zucchini tomato soup.

I loved it because the taste reminded me of pasta with a fresh tomato sauce. It’s really flavorful and has only 138 calories and 7.1g net carbs! So I just paired it with a green salad for a low carb dinner. And if you don’t care about carbs it would be awesome with a few pieces of crusty bread too.

Recipe ingredients and substitutions.

You only need a few simple ingredients to make this tomato zucchini soup. I used fresh tomatoes, zucchini, garlic, yellow onion, thyme, extra virgin olive oil, Better than Bouillon, salt and black pepper. I also add parmesan cheese at the end but that is optional.

I used the Better than Bouillon chicken base in place of chicken broth but if you wanted to keep this vegetarian you can use vegetable broth or just use plain water. Chicken bouillon and water would also be an option.

Originally I used Italian seasoning in this recipe but since changed it to thyme. I just prefer the thyme but you can easily substitute with Italian seasoning.

How to make roasted zucchini tomato soup.

1. Preheat oven to 375°F. Spray a baking tray with nonstick cooking spray.
2. Toss the chopped fresh vegetables (zucchini and tomatoes), yellow onion and whole garlic cloves with olive oil, thyme (or Italian seasoning), salt and pepper. Then spread out evenly on the prepared baking tray.
3. Place in the preheated oven and bake for 30-40 minutes until nice and browned. Cooking time may vary so check it around 30 minutes. 
4. When done, take the vegetables out of the oven and let cool for a minute.
5. Meanwhile boil some water and mix with the Better than Bouillon base. Pour it in to a blender with the roasted vegetables. You want to get all the browned bits on the sheet pan as there is lots of flavor there. Blend until smooth. You may have to blend the zucchini soup in batches depending on your blender. You could also use an immersion blender or food processor.
6. Pour into bowls and top with grated parmesan cheese and fresh basil if you want. Store leftovers in an airtight container. (Please scroll down to view and print the recipe card.)

This is a thinner, light soup but if you want it chunkier just pulse in the blender or food processor. And if you want it thicker you can use less chicken broth or water.

Ways to change up this recipe.

I mentioned this really has a lot of Italian flavors but here are a few ways you can change it up.

• If you didn’t care about carbs you could add some orzo or other small pasta to the soup. Make sure you cook the pasta before hand and add it at the end.
• You could also add some protein like cooked meatballs, Italian sausage or chopped chicken to make it more of a meal.
• Mixing in a bit of heavy cream will add another layer of richness and flavor.
• To change up the spices for a more Mexican type of soup. Substitute the spices with a little cumin and chili powder. You could add cooked chicken top with sour cream and cilantro.
• And if you want to add a little heat, you can add some chili pepper flakes.

So you can see this is a simple recipe that can be played doctored to your own tastes.

Other vegetable soup recipes to try.

I’m a big soup fan and have over 43 healthy soup recipes on this blog! But if you are looking for another vegetable pureed soup try one of these recipes:  broccoli cheese, creamy curry carrot, cream of mushroom, Thai zucchini, cold cucumber and avocado and butternut squash soup recipes.

Well next time you are craving a bowl of pasta, try this easy roasted tomato and zucchini soup. It’s full of Italian flavors and is a healthy, low carb meal. Enjoy!

The nutritional information for 1 serving (without parmesan cheese): 138 calories / 10.9g fat / 9.7g carbs / 2.6g fiber / 2.7g protein = 7.1g net carbs