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The University of Sydney Avondale College of Higher Education

Sydney Adventist Hospital
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Tomato and Zucchini Soup

2 tablespoons (40ml) olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
3 cups (750g) crushed tomatoes, canned
5 medium zucchini (courgette), trimmed and diced into 1cm cubes
½ teaspoon dried basil
½ teaspoon dried oregano
2 teaspoons vegetable stock powder
2 cups (500ml) water
1 cup (250ml) concentrated canned tomato soup
freshly shaved parmesan cheese, for garnish


With a large saucepan, heat oil and add chopped onion and garlic, sauté until soft. Add tomatoes, zucchini, basil, oregano, vegetable stock powder and water, reduce heat and simmer until vegetables are soft.

Mix in tomato soup concentrate and bring to the boil.

Garnish with fresh shaved parmesan cheese and serve with a warm grained dinner roll.

Serves 6

Preparation time: 15 minutes
Cooking time: 20 minutes
Storage suggestions: divide into single serves and store in an airtight container for a maximum of 3 days in the refrigerator or 3 months in the freezer

*low fat, gluten free (check vegetable stock powder and concentrated tomato soup), dairy free, egg free, nut free, soy free and suitable for vegans

Nutrition Value (375g serve)

Energy 551.6kJ/131cal
Protein 2.9g

Fat, total

      Saturated fat



Carbohydrates, total




Sodium 618.1mg
Fibre 4.3g
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