And yes it is the best ever in the history of the whole wide world. Just in case you were wondering. When I was pregnant with Sadie I ate Tomato and Zucchini Soup at Whole Foods like it was my JOB and I needed overtime to survive. I finally experimented with about 4 different recipes and came up with this one. It tastes egg-zactly like Whole Foods and you can make it with or without the zucchini. I used to make it plain all of the time but once I added the zucchini I couldn’t go back.
You need:
3 large cans of whole tomatoes
1/2 c carrots diced, (I cheat and buy them already julienned then just chop them)
1 medium onion diced
3 cloves of garlic diced
2 cups chicken broth
black pepper & garlic salt to taste (at least 1 Tablespoon of each, then to taste)
15 fresh basil leaves chopped
1/2 heaping teaspoon thyme
1 heaping Tablespoon parsley
2 large zucchinis diced
1/2 c fat free half & half, regular half & half or heavy cream
Saute onion, carrots, basil and spices until softened. Add broth and bring to a simmer. Add canned tomatoes and continue to simmer for 15 to 20 minutes. Use an immersion blender if you have one to blend into soup, if not blend in batches in the blender. Return to pot and continue to simmer. Add diced zucchini, and cream, cook until zucchini is tender.
This is about the size I chop the zucchini but before I’ve added the cream…
Lemme know how you like it!
Made the soup this weekend, and it was awesome! Thanks!
You are very welcome!
Hi Robin! I can’t thank you enough for posting this recipe. I work at Whole Foods and like you I became OBSESSED with this soup. But, like most things I fall in love with at work, they stopped carrying it. Yours was the first recipe Ive tried and it’s perfect! It is sooooo good and a lot cheaper than buying all those containers at work so thank you thank you THANK YOU!:)
That makes me so happy!! Share with your friends!
Thank you so very, very much. I tried this recipe today based upon the th delicious soup I purchased from Whole Foods this weekend. I’m doing a taste comparison because I have some left over. Your recipe is SOOOO close.
What is that sweet aftertaste that Whole Foods has in that recipe? I thought… Sugar! I added 3 tbsp of white and 2 of brown and it is not quite there.
I did a bit more thinking and I believe there’s some pumpkin in there too!!! What are your thoughts? Thinking I’ll add a bit of pumkin spice to the mix in a bit.
I think this may be the finale!
Thank you again, for this recipie.
I’m a big fan of this recipe! Making it once again today. To Abbie: My Whole Foods had the soup today, so I spied the ingredient list. Sweetness comes from honey. Nutmeg is also in there, so that might be the pumpkin spice you detect. Other items missing from the recipe above are parmesan cheese, oregano, and bay leaves. I’m tempted to play with some of these today, but to be honest I like the result from this recipe better than the stuff from the store.
My personal tweaks: I put in half the amount of zucchini with the tomatoes so they get blended in to give a thicker texture, then put in the rest and finish cooking. I use a bit more garlic and a LOT more basil, but I really love basil.
Good notes!! I adore basil!