About the Recipe
This plant-based zucchini and tomato soup brings together Mediterranean-inspired flavours in a simple, comforting dish. The combination of tender zucchini, rich tomato passata and olives creates depth, while tofu and soy cream add a creamy texture and satisfying protein boost. It’s an easy, nourishing recipe perfect for everyday cooking.
Ingredients
Soup Base:
• 2 medium onions, finely chopped
• 1 tbsp olive oil
• 1 tbsp Herbs de Provence
• 1½ tbsp vegetable stock (powder or concentrate)
• 1 cup water
• 2 medium zucchini, cut into cubes
• 700 ml water (for cooking zucchini)
• 700 ml tomato passata
Finishing Ingredients:
• ½ cup olives (pitted, sliced if preferred)
• ½ cup flavoured tofu, diced
• 2 tbsp soy cream (optional)
• Black pepper, to taste
Preparation
Step 1 - Sauté
Heat the olive oil in a large pot over medium heat. Add the chopped onions, herbes de Provence, vegetable stock, and ½ cup of water. Cook gently, stirring occasionally, until the onions are soft and slightly glazed.
Step 2 - Add Zucchini
Stir in the diced zucchini and cook for a couple of minutes.
Step 3 - Simmer
Pour in 700 ml water. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes, until the zucchini is tender.
Step 4 - Tomato Base
Stir in the tomato passata and let simmer for another 5–10 minutes to allow the flavours to combine.
Step 5 - Finish
Add the olives, diced tofu and (optional) soy cream.
Step 6 - Taste & Adjust
Check seasoning and adjust if needed (salt, pepper, or herbs).