Coronavirus (COVID-19) Updates

Brenner Children’s pediatric emergency department has moved back to its original location. Learn more

In order to help protect patients, family members and health care workers from the spread of COVID-19, no visitors are allowed at any of Wake Forest Baptist Health’s outpatient or inpatient facilities, except in certain situations.
Learn more

More COVID-19 Updates

Tomato-Zucchini Soup

Tomato-Zucchini Soup

Nutritional label

Prep time: 10 minutes

Cook time: 15-20 minutes (add 45 minutes to 1 hour to cook rice if not previously prepared)

Recipe makes: 4 servings

  • 1 tbs. olive oil
  • 1 small zucchini
  • 1 small onion
  • 1 clove garlic
  • 1 can (15 oz.) crushed, unsalted tomatoes
  • 1 container (32 oz.) vegetable stock (or low-sodium chicken stock for a non-vegetarian version)
  • 1/2 tsp. black pepper
  • 3/4 c. cooked brown rice
Equipment and supplies:
  • Knife and cutting board
  • Large cooking pot
  1. Cut zucchini into 1/4-inch pieces. Peel and finely chop the onion and garlic.
  2. Heat the olive oil in a large stockpot over medium heat. Cook zucchini and onion just until they begin to soften, about 5 minutes. Add in garlic and stir. Pour in tomatoes and stock. Season with black pepper. Cook over medium heat until soup thickens slightly and veggies are tender, about 15-20 minutes.
  3. Turn off the heat and stir in brown rice. Serve.

Reviewed by: Meredith Parkinson, RD