Description

A marvelous, creamy tomato soup with fresh herbs and extra veggies and nutrients hiding in the background. This zucchini eggplant tomato soup will quickly become a favorite.

Ingredients

1 – 2 Tablespoons extra virgin olive oil
1 medium sweet onion, peeled & roughly chopped
3 – 5 cloves garlic, peeled & roughly chopped
1 1/2 cups chopped zucchini
1 1/2 cups chopped, peeled eggplant
3 cups fresh garden tomatoes, cored and roughly chopped, with juices (or canned)
1 cup vegetable or chicken broth
1 bay leaf
1/4 cup sun dried tomatoes
2 – 3 Tablespoons fresh herbs (I used basil, rosemary and sage)
3 oz. light cream cheese (Neufchatel)
If needed, to taste: salt & pepper, to taste

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Instructions

Heat a medium or large saucepan over medium heat. Add the oil, then stir in the onions. Saute until soft and translucent.
Add the garlic, zucchini, eggplant, tomatoes, broth, bay leaf and sun dried tomatoes. Cover and let cook for about 15 – 20 minutes or until the veggies are very tender.
Add the herbs and cream cheese and use an immersion blender to blend until smooth. You can also let the mixture cool a bit, then blend in a traditional blender or food processor.
Taste and add salt and/or pepper if needed, to your liking. Enjoy hot!

Notes

If your soup lacks umami, try adding a bit of Better than Bouillon instead of salt, either chicken or vegetable flavor.

I like to dry cherry tomatoes from my garden in a dehydrator, then freeze them for easy use in recipes like this. If you don’t have a dehydrator, you can dry them in your oven – recipe here.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.