Does zucchini need to be peeled for soup?

No, I usually don't peel the zucchini but you can if you prefer. Zucchini skin can sometimes be bitter so to avoid that, you can peel it. I hardly ever have this issue though. Make sure you're using a fresh, firm zucchini for the best flavor.

I think the zucchini made my soup bitter. How do I fix it?

I find balsamic vinegar and sea salt can balance the flavors and fix this issue. I've never had this issue though when I followed the right measurements.

How can I make my tomato soup less acidic?

If your tomatoes aren't as sweet as you expected, you can add a small pinch of baking soda to get rid of some of the acidity. It helps balance the flavors and prevents milk from curdling if you're adding any. Don't overdo it, you only need a small amount.

Tomato Zucchini Soup

Name: Tomato Zucchini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp avocado oil; ½ cup finely diced yellow onion (1 small onion); ½ tsp fine sea salt; 2-3 cloves garlic, minced; ½ cup chopped carrots (1-2 carrots); ½ cup chopped celery; 2 tbsp tomato paste; 2 tsp Italian seasoning; 1 (28oz) can of whole Roma tomatoes; 4 cups chopped zucchini (approx. 2 zucchini); 2 bay leaves; 3 cups vegetable broth; ½ tsp crushed red pepper flakes (optional); ½ cup heavy cream (optional); 1 tbsp balsamic vinegar (optional)

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5 from 1 review

Tomato Zucchini Soup

Recipe by Veronika Sykorova

This Tomato Zucchini Soup is packed with veggies, it's extra creamy, and it can be ready in just 35 minutes! It's vegan, gluten-free, freezer-friendly, and great for meal prep!

Total Time35 minutes
Yield3-4 1x
DietVegan

Ingredients

Units Scale

1 tbsp avocado oil
1/2 cup finely diced yellow onion (1 small onion)
1/2 tsp fine sea salt
2-3 cloves garlic, minced
1/2 cup chopped carrots (1-2 carrots)
1/2 cup chopped celery
2 tbsp tomato paste
2 tsp Italian seasoning
1 (28oz) can of whole Roma tomatoes
4 cups chopped zucchini (approx. 2 zucchini)
2 bay leaves
3 cups vegetable broth
1/2 tsp crushed red pepper flakes (optional)
1/2 cup heavy cream (optional)
1 tbsp balsamic vinegar (optional)

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Instructions

Heat avocado oil in a large pot over medium-high heat.
Add chopped yellow onion and sea salt and cook for 5-6 minutes until glossy and slightly golden.
Add minced garlic and cook for another 30 seconds until just fragrant.
Add sliced carrots, celery, tomato paste, and Italian seasoning. Stir to mix and cook for a minute.
Add canned tomatoes and use a spatula to chop them up a little bit.
Add chopped zucchini, bay leaves, vegetable broth, and crushed red pepper flakes (optional).
Bring the soup to a boil, lower the heat, and simmer partially covered for 20 minutes or until the zucchini is very soft.
Take the bay leaf out and add heavy cream and balsamic vinegar (optional).
Use an immersion blender to carefully blend the soup until smooth.
Serve as it is or with croutons, more cream, a dollop of sour cream or Greek yogurt, and fresh herbs.

Equipment

Immersion blender

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Notes

Storing: Store any leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for 3-4 months.

Reheating: Reheat the soup in a pot on the stove until it simmers gently. I recommend adding a splash of water if you're reheating it from frozen. You can also defrost the soup in the fridge overnight first.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Soup
Method: Stovetop
Cuisine: American

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Find it online: https://thehealthfulideas.com/tomato-zucchini-soup/