- Dish type
- Vegetable soup
- Squash soup
- Courgette soup
This Italian-inspired soup is simple to make and will count towards your five a day! It's jam-packed with vegetables, such as cabbage, carrots, celery, tomatoes and courgettes. Enjoy with wedges of garlic bread, if desired.
132 people made this
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 sticks celery, sliced
- 1 (400g) tin chopped tomatoes
- 2 teaspoons dried Italian herbs
- 2 beef stock cubes
- 1.5 litres water
- 2 courgettes, quartered and sliced
- 180g sliced cabbage
- 1 teaspoon garlic salt
- salt and ground black pepper to taste
- freshly grated Parmesan cheese
MethodPrep:15min ›Cook:30min ›Extra time:45min › Ready in:1hr30min
- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian herb seasoning and cook 5 minutes more, stirring frequently.
- Dissolve stock cubes in water and stir into vegetables. Adjust heat to a medium simmer and cook approximately 10 minutes. Add courgettes and cabbage, sprinkle with garlic salt and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper and serve.
Reviews & ratingsAverage global rating:(132)
Reviews in English (103)
This recipe was great! I made a few changes to suit my taste. Instead of beef bouillon, I used vegetable or chicken stock in the can/box. I also added a full Tablespoon of Italian seasoning, 3 cloves of fresh sliced garlic, and a cup of leftover spaghetti sauce to give a nice tomato base. For a nice variation, I also added frozen italian greenbeans and other veggies. This soup would also be good with beans, rice, meat or pasta added as well. Good on a cold day!-15 Jan 2008
This soup is great!!! It was the second time making it and I loved it even more. I do add a little extra boullion, vegetable juice, a bit more garlic salt, and chickpeas to make it more hearty, but it's wonderful!!!!-31 Dec 2005
Very quick and easy soup to throw together. I used 2 cans beef broth rather than the boullion. Also added a couple of cups of cooked shell macaroni and a can of kidney beans to make it a little heartier. My hubby loved it.-27 Oct 2004
Heat the soup, lemon juice, basil, garlic powder, zucchini, pepper and onion in a 12-inch skillet over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the cheese.
- Easy Substitution: Also delicious with any favorite vegetable combination: sliced yellow summer squash, broccoli florets, cauliflower florets, sliced asparagus and/or sliced carrots.
(10 3/4 ounces) Campbell’s® Condensed Tomato Soup
Campbell’s® Healthy Request® Condensed Tomato Soup
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Ingredients for Zucchini Tomato Casserole
All you need for this fresh zucchini tomato bake is just 6 ingredients, plus the cooking spray and salt and pepper! If you would like more traditional casserole, try zucchini lasagna. For a simple and plain version make this zucchini casserole recipe.
- Zucchini: I used two large green zucchinis. However, you can use yellow too or even a combination of the two. Any variety works well within this recipe for baked zucchini.
- Tomatoes: Grape/cherry tomatoes are my favorite for this zucchini tomato casserole. However, you could also use larger varieties like vine tomatoes or heirloom tomatoes.
- Garlic: And lots of it. This really amps up the flavor of this tomato bake. Feel free to slightly reduce the amount if preferred.
- Herbs: I used 1 tsp (in total, not each) dried herbs to toss with the zucchini and tomato mixture, and there are plenty of options: dill, basil, oregano, Italian seasoning, etc. Use 1 alone or a combination of several. I also use fresh herbs (parsley or basil) to garnish.
- Salt & Pepper: To season the vegetables, of course.
- Parmesan: Use a rennet-free option for a vegetarian zucchini recipe.
- Cooking spray: Or oil like olive oil or avocado oil.
Summer Minestrone Soup
Posted By Savita
Summer Minestrone Soup is a one pot dinner soup which has everything I ask from a quick summer dinner. With just 10 minutes prep, a good serving of summer veggies - yellow squash, zucchini, carrots, kale. with cannellini beans, pasta and parmesan. this vegetarian minestrone is a sure Home Run!
Just like you, I'm very busy on weekdays. and often keep exploring options to serve homemade dinner which is fast to put together, need less dishes, brings seasonal healthy flavors to dinner, and is delicious. (that's a must have!)
I love a bowl of hearty, veggie-full soup for weekday dinner, no matter if it is winter or summer. Specially, vegetarian minestrone soup or a vegetarian cabbage soup, are perfect vehicle to use all those extra veggies from refrigerator. So, this is one of my go-to recipe towards end of our groceries or when I don't want to be in kitchen more than 15 minutes! )
Oh, also sharing few tips to make ultimate restaurant-style minestrone soup broth! Try this recipe, and then take bows for every batch of soup you make in year 2017!
Read on to learn more.. This recipe comes with video. Learn to make Minestrone Soup in just 1 minute.
Often when we visit these Italian restaurants, seasonal minestrone is always on soup specials. Well, I think they know I will need a soup even in California's Sunny Summers. :)
Oh, do you know actually eating hot in hot weather makes you feel cooler. No kidding! It's true.
I don't think, I have ever missed chance to order a soup. After, of course, first Vishal's judge-y questions Just soup for dinner?! You came this far just for just for soup??
And then waitress will get all judge-y..
Waitress: So, your order?
Me: A bowl of Minestrone Soup with side of House Salad.
Waitress: And for main course?
Trust me, Vishal giggles in whole such conversation because he told me to order from Mains.
Me: Can't I have a main-size portion soup?
Waitress: Oh, of course. I will add a special request for you.
Me: Yes, please. Thank you.
On a serious note, a loaded hearty soup is a complete meal! Isn't it? Veggies, delicious broth, pasta, beans, basil, parmesan. Who needs anything else!?
Minestrone Soup is all about it's Broth (use any veggies you like)
When trying soup in an Italian eatery, do you ever feel, "ah, what a refreshing bowl of soup? What do they add in the broth?"
If so, I'm with you. To me, the best thing about a well prepared Soup is it's *broth. That is why I tell you, add any veggies you like.. once you get the broth right. vegetables, chicken, turkey, anything added to it will be delicious. Banana, orange, mango. anything will do! (it's not me, it is foodie love for minestrone soup writing. ) Please don't add Banana, orange, mango for sure :)
There are few things which will add ton of flavor to soup broth which will make Minestrone Soup, The Italian Soup that you always wanted to make at home! After few trail and error rounds.. I found that "ah-ha" moment with following finds:
1) Tomatoes: For minestrone broth, San Marzano tomatoes packed in tomato juice make all the difference. It seasons the broth, and brings out flavor of veggies.
NOTE: Fresh diced tomatoes will not give this color to the soup. However, it is season of fresh tomatoes. So, feel free to use fresh. I would blanch those before adding to the soup. Here is a recipe to learn: Homemade Canned Tomatoes.
2) Stock: Such as chicken or vegetable stock. I wanted to keep soup vegetarian, so I have used homemade vegetable stock. You can also use store-bought low-sodium vegetable or chicken broth per preference.
3) Soup Base: Soup base of garlic, seasonings, carrots, celery, and onion adds unbeatable depth of flavor. My other flavor weapon, the unsung hero, is finishing the soup with 1-2 tablespoon of apple cider vinegar. It rounds up the taste of minestrone, enhance the flavor of veggies and tomato broth even more. It taste so refreshing.. just like traditional minestrone soup served in Italian restaurants.
Last but not the least. I cooked a piece of parmesan rind in the broth. OMG! My kitchen was like standing in Open Italian Kitchen! (this has been, by-far, my favorite find so far)
yumm! Oh Minestrone, I love you!
Guys, this week, I'm dedicating to cooking for my mother. Since my parents live in India and I have not visited them from past 4+ years. Every year, this time makes me more-than-ever home sick. I so wish, I can cook everything that I'm sharing here, for her. Zucchini and mango are favorite of my mom. When zucchini is in season, she often make stew with lots of veggies and fresh tomato broth. This summer minestrone captures the freshness of that tomato zucchini stew in form of a soup.
Let's see, when do I get chance to prepare this for her.. If you live close to your mother? I highly recommend surprising her with a dinner or breakfast of her choice. She cooks all of her life for us.. she deserves the best this Mother's day and always!
That reminds me, remember, I shared Zucchini and Eggplant Ratatouille few weeks ago? If I had not shared that.. I would have shared it today. With layers of tomato garlic sauce and squash. Ratatouille also carries same hearty Zucchini stew like flavors.
Treat this minestrone recipe as base and build soup the way you like. Play with veggies, add chicken or turkey.. make it your own. I'll look forward to hear your unique take on minestrone.
Michael Bulkowski's Tomato Soup and Zucchini-Bread Grilled Cheese
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This simple tomato soup from Chef Michael Bulkowski of Findlay, Ohio’s Revolver restaurant is flavored with cinnamon and is a favorite of his vegetarian daughter. He serves it with quick-pickled baby squash and a zucchini-bread grilled cheese sandwich.
What to buy: You can use any sweet zucchini bread or this savory squash quick bread for the grilled sandwich.
Fire-Roasted Tomato & Mung Bean Soup
Mung beans are kind of magnificent. Ever tried them?
If not, you should! They’re easy to digest and quick-cooking, and they help rid the body of toxins and cleanse the liver! How cool is that?
Ready your mung beans and let’s make soup!
This 10-ingredient, oil-free, grain-free soup starts by soaking and cooking your mung beans. You can soak them overnight, or if you’re in a hurry, you can do it in 1 hour! Once soaked, they cook up in 15-20 minutes. Then your soup is already nearly halfway done.
In a separate pot, you’ll add the basics: onion, carrot, and celery. They’re followed by green beans, kale, zucchini, and a wave of flavor with fire-roasted tomatoes and vegetable broth! We like making our own vegetable broth, but you can easily go for store-bought to save time (our favorite is the brand Imagine).
Once all the ingredients are added, all that’s left to do is let it simmer away to perfection.
We hope you all LOVE this soup! It’s:
Loaded with vegetables
Easy to make
& Incredibly nourishing
This is the perfect soup to get you through cold, dark days or when you need a pick-me-up. We reach for this on days when our bodies need a little comfort, and we love making a large batch and freezing it so it’s always on hand. Amplify its nourishing, cleansing effects by topping with raw garlic and fresh parsley.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. Cheers, friends!
How To Make Crockpot Tomato Soup both versions
- Step 1. Add all the ingredients into the crockpot and mix.
- Step 2. Cover and cook on high for 4 hours or 7-8 hours on low.
- Step 3. You can serve the soup like this if you prefer a chunky soup.
- Step 4. Allow the tomato sound to cool for a little while and then blend with an immersion blender, adjust seasoning and serve.
- Cut your cauliflower up into small pieces so that it cooks quickly.
- You can use fresh or canned tomatoes depending on what you have to hand.
- For a thinner soup add up to another cup of vegetable broth.
- You can use chicken broth if not vegan.
- Add a little bit of maple syrup for sweetness if you prefer.
- Vary the spices &ndash Feel free to add in extra spices like cinnamon and cumin.
- Vary the vegetables &ndash If not low carb then you can use butternut squash instead of cauliflower.
- Vary the herbs &ndash use basil, oregano etc.
- Add heat &ndash add heat with red pepper flakes, chipotle paste or cayenne.
Store &ndash You can store leftover soup in an airtight container inside the fridge for 3 days.
Freeze &ndash Use this recipe as an awesome freezer meal prep solution. Yeap, simply this recipe in advance, let cool and then freeze in ziploc bags or meal prep bowls for up to 3 months.
Can I Make This With Non Dairy Cream
Absolutely. Just add about half a cup (120 mls) coconut cream or other non dairy cream of your choice at the end of cooking just before you blend it. Use either half fat or full fat according to your preference. You can also add some other plant milk according to your taste.
More Slow Cooker And Soup Recipes
Curried Slow Cooker Tomato Soup or the more classic version is good on its own but if you want to bulk out your meal, it goes extremely well with some of the below
- Cauliflower rice (to keep it low carb).
- Jasmine rice (follow my Instant Pot Rice recipe).
- Air Fryer Grilled Cheese if not vegan. .
Weight Watchers Points
There is 1 Blue Plan point in each serving Slow Cooker Tomato Soup.
Thank you for reading my Slow Cooker Tomato Soup recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
Get The Crockpot Tomato Soup Recipe
Don&rsquot forget to tag #recipesfromapantry on Instagram or Twitter if you try Easy Crockpot Tomato Soup ! It is really, really awesome for me when you make one of my recipes and I&rsquod love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for serving
- 1 clove garlic
- 1/2 small onion, roughly chopped (2.5 ounces 75g)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 slice white bread, crusts removed, torn into rough 1/2-inch pieces (about 1 ounce 30g)
- 1 (28-ounce) can peeled whole tomatoes packed in juice (about 800g)
- 1 cup (235ml) water or stock
- Kosher salt and freshly ground black pepper
- Minced chives, basil, or parsley as garnish
Combine olive oil, garlic, onion, oregano, red pepper flakes, bread, tomatoes and their juices, and water or stock in the jar of a high-powered blender. Turn blender on to low speed and slowly increase speed to maximum. Blend until soup is steaming hot and completely smooth, about 4 minutes. Season to taste with salt and pepper. If an even smoother soup is desired, press through a fine-mesh strainer or chinois before serving. Serve immediately garnished with herbs and drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency s reached.)
To make the basil oil, strip the basil leaves from the stalks and place in a large heatproof bowl. Half fill a large bowl with cold water and add a few ice cubes. Boil a kettle full of fresh water and pour over the basil. Immediately drain in a colander and plunge into the bowl of iced water. This will help set the vibrant green colour. Leave for five minutes.
Drain the cooled basil leaves in a colander and tip out onto a clean tea towel. Pat gently until as dry as possible then tip into a jug. Add the oil and blend to a purée using a stick blender. (You can also do this in a small food processor.) Season with salt and freshly ground black pepper. Pour into a small bowl and set aside for at least 30 minutes. (You can then press the basil and oil through a fine sieve if you like, or leave it just as it is.)
To prepare the soup, heat the oil in a large non-stick saucepan or frying pan and fry the onion and celery very gently for five minutes, or until softened but not coloured, stirring often. While the onion is cooking, Cut the tomato flesh into roughly 1cm/½in pieces.
Add the garlic, leek and courgettes to the pan with the onion. Stir over a low heat for a minute or two, then stir in the freshly chopped tomatoes. Pour over the chicken stock and bring to the boil.
Break the spaghetti into 2-3cm/1in short lengths and drop into the pan. Add the tomato purée and return to the boil. Cook for eight minutes, stirring occasionally. Add the peas, broad and green beans and cook for a further five minutes, or until the pasta is just tender.
Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls.
Drizzle with the basil oil and either grate or shave the parmesan with a vegetable peeler over the top. (Any leftover basil oil can be covered and kept in the fridge for three days. Allow stand at room temperature before using.)
Substitute vegetable stock and a vegetarian alternative to Parmesan to make this a vegetarian summer vegetable soup.