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Zucchini (Courgette) and Tomato Soup Recipe ~ Easy to Cook and Healthy to Eat

Updated on February 13, 2020
Melis Ann profile image

I'm a mother, environmental scientist, and Covid contact tracer who does research on a variety of health-related topics. Copyright 2020

With a few basic ingredients, this zucchini / courgette and tomato soup is easy to make and healthy.
With a few basic ingredients, this zucchini / courgette and tomato soup is easy to make and healthy. | Source

Great Solution for Extra Zucchini

If you're looking for a great summer zucchini or courgette recipe, here is an easy recipe for zucchini and tomato soup with broken spaghetti. It's a great way to use up your excess zucchini and is a wonderfully light, fresh summer soup. It's so delicious no one will believe that it is so quick and easy to make.

Copyright © 2020 Melis Ann

Zucchini should be chopped into chunks as shown in this photo.
Zucchini should be chopped into chunks as shown in this photo. | Source

Cook Time

Prep time: 10 min
Cook time: 40 min
Ready in: 50 min
Yields: Serves 4-6
Peel and chop your own Roma tomatoes from the garden or buy them already prepared.
Peel and chop your own Roma tomatoes from the garden or buy them already prepared. | Source
After you sauté the zucchini, add the chopped tomatoes.
After you sauté the zucchini, add the chopped tomatoes. | Source


  • 1.5 pounds zucchini, chopped
  • 26 oz peeled tomatoes, chopped
  • 0.5 pound thin spaghetti, broken in 1 inch pieces
  • 4 Tbsp olive oil
  • 1 clove garlic, chopped or crushed
  • Pecorino Romano, or other grated cheese (optional)
  • salt and pepper, to taste
  • 6 cups water
Zucchini and tomatoes with water added for broth.
Zucchini and tomatoes with water added for broth. | Source
When zucchini and tomatoes are cooked through, add broken spaghetti.
When zucchini and tomatoes are cooked through, add broken spaghetti. | Source

How to Cook Zucchini and Tomato Soup

  1. Saute garlic on medium-low heat in olive oil in a large pot.
  2. Chop zucchini into small cubes.
  3. Add chopped zucchini to pot and saute for about 10 minutes until soft. Add salt and pepper.
  4. Add chopped tomatoes to the pot with juices. In the summer, I peel and chop my own Roma tomatoes from the garden, otherwise I purchase Pomi chopped tomatoes.
  5. Add the water to make the broth and cook until the zucchini is cooked through.
  6. Add salt and pepper to taste.
  7. Break spaghetti into 1 inch pieces and add to soup.
  8. Serve when spaghetti is al dente.
  9. Top individual bowls with grated cheese if desired.


  • Play with the ratio of ingredients to suit what you like best. If you are cutting back on carbohydrates, reduce the ratio of pasta to the vegetables. If you have extra tomatoes, throw them in. It really doesn't have to be exact.
  • If you are not sure how much spaghetti you want to add to the soup, the spaghetti can be cooked separately and then added to get the right ratio.
  • If you use a brand of canned or jarred chopped tomatoes that is already salted, beware not to add too much salt. However, be sure to add enough salt when using all fresh ingredients. Tasting as you go is your best bet. Also keep in mind that if you plan to serve with grated cheese, that is an additional salt source.

Disclaimer: Note that this website portrays my opinion. I want to help others consider a new or different view. Any action taken based on these opinions is the responsibility of the reader.

Copyright © 2020 Melis Ann
Original content written by Melis Ann published only on HubPages at the following web address:

© 2012 Melis Ann


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    • profile image


      6 years ago

      Hi Emily was just googling vluimcreite to make hypertufa garden ornaments, when I found your blog and have been stuck here for the past hour! Some great info and easy navigation! I have a newly-built 5 7 raised bed, so this discovery is really timely. I live in Mauritius (tiny island in the Indian Ocean), so it'll be interesting to see how your guidelines adapt to our tropical conditions we only have summers (hot and humid) and winters (a wetter and cooler version of summer!).Anyway, here's my recipe (sorry, my measurements are in metric we're originally from Australia)Zucchini with Pistachio Pesto1/4 cup shelled pistachios1/3 cup pine nuts3 cloves garlic1 cup firmly packed basil leaves1/2 cup extra virgin olive oil1/2 tsp salt500g zucchini, cut into matchsticks50g butterParboil the pistachios for 2 minutes, then rub in a tea towel to remove skins. Process pistachios, pine nuts and garlic to a fine paste. Add the basil and process till pureed. With the processor running, add the olive oil in a thin stream to a mayonnaise consistency. Add salt to taste and set aside. Saute the zucchini in butter for 4-5 mins or till crisp and tender. Add pesto and toss to heat through. Serve immediately. The pesto can be frozen.

    • Melis Ann profile imageAUTHOR

      Melis Ann 

      8 years ago from Mom On A Health Hunt

      Thanks alocsin! This zucchini soup recipe is delicious!

    • alocsin profile image

      Aurelio Locsin 

      8 years ago from Orange County, CA

      Well, you forgot to add "Delicious" to your title because that's what it sounds like. Voting this Up and Useful.


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