| Recipes |

Creamy Zucchini Onion Soup with a Tomato Base

Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

Confession time… I’m not a huge tomato-based soup fan. I finally decided to try it, and I’m so glad I did. This soup is packed with flavor and laced with a creamy tomato taste. It’s guaranteed to be a huge hit.


  • 2 Tbsp olive oil
  • 2 large onions, sliced
  • 2–3 stalks celery, sliced
  • 3–4 small zucchini, peeled and sliced
  • 5 cloves garlic
  • 1 tsp dried thyme
  • 3 bay leaves
  • 2 Tbsp kosher salt, divided
  • ½ tsp coarsely ground black pepper
  • 2 28-oz (790-g) cans Tuscanini Peeled Whole Tomatoes
  • 4 cups water
  • 1 cup almond milk

Heat the oil in an 8-quart pot and sauté the onions, celery, and zucchini for about 10 minutes on medium heat. Stir in the garlic, thyme, bay leaves, 1 Tbsp salt, and pepper. Cook for 2 more minutes.

Add the tomatoes, water, and 1 Tbsp salt. Stir well, then raise heat to medium-high and bring the soup to a boil. Once the soup is boiling, reduce heat to a low boil and allow the soup to simmer for 30 minutes.

Remove bay leaves and discard. Puree soup with an immersion blender until completely smooth. Add almond milk and stir to combine. Heat until warmed through.


(Originally featured in Family Table, Issue 888)

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