Mediterranean · soup

Tomato And Courgette Soup

Name: Tomato And Courgette Soup
Prep time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 2-3 large tomatoes, chopped with the skin left on and seeds still in (around 2 cups when chopped); 2-3 courgettes (zucchini); 3 cloves garlic; 2 red bell peppers; 1 large handful of basil leaves (the more the merrier); 1 teaspoon or so red wine vinegar; 1 teaspoon sea salt and fresh ground black pepper adjust to taste

Tomato And Courgette Soup reads sweetness 4.9, richness 4.5 and allium 4.3 on Palate's 0–10 flavor X-ray — a Mediterranean soup, about 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 2.2 / 10
Sweet & Fruity — 5.9 / 10
Sour & Bright — 4.2 / 10
Bitter & Earthy — 1.7 / 10
Rich & Fat — 4.9 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Sweetness 4.9 · Richness 4.5 · Allium 4.3 · Sourness 3.7 · Fruity 3.4 · Herbaceous 2.8 · Umami 2.2 · Floral 1.8 · Warm Spice 1.8 · Citrus 1.7 · Bitterness 1.5 · Earthy 1.3 · Nutty 1.2 · Heat 0.7

What's in it (8)

1 tablespoon olive oil
2-3 large tomatoes, chopped with the skin left on and seeds still in (around 2 cups when chopped)
2-3 courgettes (zucchini)
3 cloves garlic
2 red bell peppers
1 large handful of basil leaves (the more the merrier)
1 teaspoon or so red wine vinegar
1 teaspoon sea salt and fresh ground black pepper adjust to taste

Time & effort: about 20 min (10 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 118.2 kcal, 3.1 g protein, 0.4 g fat, 25.9 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Set a large pan on a low heat (I use my Le Creuset) and add the olive oil
Chop the red pepper into a rough but small dice then add to the pan along with a generous pinch of salt
Dice the courgette and add to the pepper, stir well and cook over a medium heat for around 10 minutes, stirring every couple of minutes
While the vegetables cook, chop the tomatoes and use your hands to squish them into a smoothish sauce. I like to use the biggest tomatoes I have as there is a better skin to flesh ratio. Smaller tomatoes will work too but there will be more skin. Not really an issue as we're blending but I still prefer a big tomato!
Slice the garlic and add to the courgettes and peppers and cook for another minute or two until the vegetables are golden and softening but not too squishy
Add the tomatoes to the pan, stir and cover with a lid then simmer for 10 minutes
Throw the basil, a good grind of black pepper and red wine vinegar into the pan then blend with either an immersion blender or in a regular blender. Taste and adjust the acid and salt to taste.

Dishes with a similar flavor shape

Pisto Manchego — Spanish
Greek-stuffed Tomatoes — Greek
Gemista (Stuffed Tomatoes and Peppers) — Greek
Fasolada — Greek
Ratatouille — French

Keep reading: what sweetness, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.