Zucchini Soup Provencal

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish, Side Dish, Soup
Cuisine Dairy-Free, Family Friendly, Gluten-Free, Low Calorie, Paleo Friendly, Slow Cooker, Vegan, Vegetarian
Servings 6 people


  • 1 tsp olive oil
  • 2 shallots diced
  • 1 clove garlic crushed
  • 2 carrots peeled & thinly sliced
  • 4 zucchini peeled & diced
  • .5 tsp sea salt
  • .25 tsp black pepper
  • 4 plum tomatoes diced
  • .25 cup tomato paste
  • 1 tbsp Herbes de Provence
  • 3 cups chicken or vegetable broth
  • 1 tbsp olive oil


  • In a large, heavy skillet, heat olive oil over medium heat. Add the shallots, garlic, carrots and zucchini, and sauté for 2 to 3 minutes, stirring frequently. Season with the salt and pepper and transfer to a slow cooker. Stir in the diced tomatoes with any juices.
  • In a medium bowl, whisk together the tomato paste, herbes de Provence, and broth just until blended. Pour over vegetables in the slow cooker, cover, and cook on low heat for 4 hours.
  • Transfer soup to a heatproof dish and allow it to cool for 10 minutes. Pour into a blender or food processor and blend the soup (in batches, if necessary) until smooth. Soup can be reheated in microwave if it becomes too cool.


Nutrition Information (per serving)
Calories: 104
Fat: 4.2 g
Sodium: 586 g
Carbohydrates: 13.3 g
Fiber: 3.3 g
Protein: 5.7 g