Zucchini tomato thyme soup
A summer soup made with zucchini and tomatoes, flavored with thyme and garlic, simmered in a vegetable broth in a pressure cooker. Light and simple.
This zucchini and tomato soup is light and colorful. It features summer vegetables and is easy to prepare.
Ingredients and directions
- Prep time15 min
- Cook time30 min
- Total45 min
- DifficultyEasy
- CostBudget
- Cooking methodSlow cooking
- Estimated cost$9.07 $2.27 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegan
- Vegetarian
- Gluten-free
Ingredients
people
- $5.03
- $0.21
- $0.09
- $3.64
- $0.10
Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.
Directions
- Saute the onion in the oil until it turns golden brown.
- Add the zucchini and diced tomatoes. ≈ 3 min
- Pour, the vegetable stock and the crushed garlic.
- Season generously. ≈ 2 min
- Bring to a boil in the pressure cooker, then let it cook over low heat for 30 minutes.
The bill
Zucchini tomato thyme soup
- 3 tomatoes, diced$5.03
- 1 onion, chopped$0.21
- 1 clove of garlic, minced$0.09
- 1 liter of vegetable stock$3.64
- 2 tablespoons of peanut oil$0.10
Total$9.07
that's $2.27 per person
Estimated price; varies by store.
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