Tomato and Courgette Soup

    1 hour 10 min

    Tomatoes were overflowing from my garden, so I came up with this soup. Serve with good crusty bread and salad. This soup tastes wonderful after simmering a long time. Sometimes I add cooked rice to give it a bit more substance.

    60 people made this

    Serves: 8 

    • 2 1/2 tablespoons olive oil
    • 1 medium courgette, cubed
    • 1 clove garlic, minced
    • 8 large tomatoes, cored
    • 1 small red onion, chopped
    • 1 tablespoon chopped fresh red chilli
    • 1 (500g) container vegetable stock
    • 1 tablespoon dried tarragon
    • 1 dessertspoon dried dill
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Heat the oil in a frying pan over medium heat. Cook and stir the courgette and garlic in the frying pan until lightly browned. Remove from heat, and set aside.
    2. In a blender or food processor, purée the tomatoes, onion and chilli, leaving a few small chunks.
    3. In a large pot, mix the tomato purée and vegetable stock. Season with tarragon, dill, salt and pepper. Bring to the boil, reduce heat to low, and mix in courgette and garlic. Cover, and simmer 45 minutes.

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    Reviews in English (40)


    Quite yummy. Needed a little more salt and pepper for me. Very easy to make  -  22 Dec 2013


    I've made this recipe (based on this recipe) many times over the past couple of years and just love it, as does my neighbour who writes for food magazines. I grate the zucchini & saute it, then add the chopped tomatoes, onion, garlic and a chopped red pepper, with chili flakes, fresh basil and dried dill, when I add the vegetable broth. I also add some garlic, ginger and chili mix I buy in jars from the grocery store. I always double the batch and freeze half of it. Lovely to look forward to on a chilly fall or winter evening.  -  06 Oct 2008  (Review from Allrecipes US | Canada)


    I did change a couple of things, not ingredients but the method of getting there. We have a farm and sell at the local Farmer's Market so everthing is super fresh. I peeled my tomatoes and did NOT core them. I put the zucchini, tomatoes, garlic, onion and chili pepper in a roasting pan(covered in olive oil ) and roasted at 425 for about an hour turning them a couple of times. Roasted veggies are so much more flavorful. When they were done I transfered them to the food processor and pureed. I then put them in my "soup pot" on the stove and added my herbs. I added the vegetable broth not using as much as the recipe called for. This is a wonderful fresh soup that can be served rustic or very elegant to guests. Thanks to Susandon for posting!  -  13 Nov 2010  (Review from Allrecipes US | Canada)