Roasted Zucchini and Tomato Soup Recipe - easy & healthy low carb dish! (2024)

This roasted zucchini and 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 dinner or lunch, this healthy tomato zucchini soup has only 130 calories and 5.6g 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. So the other day decided to make a soup and came up with the perfect recipe – this roasted tomato and zucchini soup.

I loved it because the taste reminded me of pasta with a fresh tomato sauce. It’s really flavorful and has only 130 calories and 5.6g 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 ofcrusty bread too.

Recipe ingredients I used.

You only need a few simple ingredients to make this tomato zucchini soup. I used fresh tomatoes, zucchini, garlic, Italian seasoning, 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.

How to make roasted zucchini and tomato soup.

1. Preheat oven to 375°F. Spray a baking tray with non stick cooking spray.
2. Toss the chopped fresh vegetables (zucchini and tomatoes) and whole garlic cloves with olive oil, Italian seasoning, salt and pepper. Then spread out evenly on the prepared baking tray.
3. Place in the preheated oven and bake for 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 theBetter than Bouillonbase. Pour it in to a blender with the roasted vegetables. 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 bowl 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 so if you didn’t care about carbs you could add some orzo or other small pasta. You could also add some meat balls or cooked chicken to make it more of a meal. Or add both!

Another idea is to change up the spices for a more Mexican type of soup. Substitute the Italian seasonings for 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): 130 calories / 10.8g fat / 7.9g carbs / 2.3g fiber / 2.5g protein = 5.6g net carbs

Roasted Zucchini and Tomato Soup

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

See Also

Quiche Lorraine Recipe

This roasted zucchini and tomato soup is a healthy recipe to use up tomatoes and zucchini from your garden. A delicious soup that's low carb and can be vegetarian if you use vegetable stock!

Ingredients

• 3 medium ripe tomatoes
• 2 cups zucchini
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Better than Bouillon Chicken base *
• 2 cups water (can use chicken or vegetable broth)*
• parmesan cheese for topping (optional)

Instructions

1. Preheat oven to 375°F. Spray a baking tray with non stick cooking spray.
2. Toss the chopped zucchini, tomatoes and garlic cloves with olive oil, Italian seasoning, salt and pepper. Then spread out evenly on the prepared baking tray.
3. Place in the preheated oven and bake for 40 minutes until nice and browned.
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. Blend until smooth. ** (note you can eliminate the Better than Bouillon and water and just use 2 cups of chicken broth or vegetable broth for a vegetarian option. You can also just use plain water.)
6. Pour into bowl and top with grated parmesan cheese if you want. Store leftovers in an air tight container.

Notes

The nutritional information for 1 serving (without parmesan cheese): 130 calories / 10.8g fat / 7.9g carbs / 2.3g fiber / 2.5g protein = 5.6g net carbs

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 130

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