Zucchini Tomato Soup

With lots of spices like cumin and chili powder it’s warm and flavorful without being hot. I love the bright flavor the coriander adds to the soup also.

CourseStews, Vegan and Vegetarian
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings6 servings


  • 1 large zucchini chopped into bite sized (about 8 cups)
  • 1 yellow onion chopped
  • 1 28 oz can peeled tomatoes
  • 1 28 oz can hominy
  • 1 clove garlic
  • 1/2 cup parmesan cheese
  • 2 cups veg stock
  • 1 cup water
  • 2 teaspoon smoked paprika
  • 2 teaspoon corriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili power
  • 2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil


  • Heat a large stockpot on the stove over medium heat. Add 1 tablespoon olive oil.
  • Chop the zucchini & onion. Take the time and chop them into small bite sized pieces, add them to the stock pot. Next add the spices; paprika, coriander, cumin, chili powder, salt & pepper. Sauté’ the vegetables and spices for about 8 minutes, stirring occasionally. Add in the garlic and sauté for another minute or so.
  • Increase the heat to medium high and add the vegetable stock and water and bring it to a boil, reduce to simmer and stir in the parmesan cheese. Cook uncovered for another 15-20 minutes and the soup is complete!


Calories: 78kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1233mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 11.3mg | Calcium: 112mg | Iron: 0.6mg

Article Categories:
Soup Recipes

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