Tomato Zoodles Soup

Easy light vegan & paleo tomato zoodles soup that is perfect for your gut health. This bowl of zoodles soup is a fantastic comfort food when you feel a little bit under the weather. 

This year the strawberry season is already here. It’s incredible how great the weather has been the last few months. However, this weekend I managed to eat a little bit too many strawberries, and because of that, I had a belly ache. Whenever I feel like there’s something wrong with my gut, then my solution is always tea or broth. Usually, I eat some bone broth or just a vegetable broth. It’s amazing how beneficial one bowl of warm broth can be.

Why do I like broth?

  • It builds strength when your gut is fighting with food sensitivities.
  • Helps to grow probiotics that are one of the most essential for good bacterias in your gut health.
  • Supports healthy inflammation levels in the digestive tract.
  • Makes sure that you will have a healthy skin because of the collagen in the bone broth.
  • Supports healthy immune system.
  • Helps the body with detox by promoting the liver’s ability to remove toxins.

If you don’t have a vegetable spiralizer, then you can always use your usual vegetable peeler and make zucchini tagliatelle. However, if you like healthy cooking, then I really recommend you to buy one. It actually doesn’t matter what kind of spiralizer you buy as long as it works. I have tried different ones and I think that they are all quite similar. Just different prices but the zoodles will always look the same. 

Tomato Zoodles Soup

Serve for 3

Time: 15 minutes


  • 1/4 tsp coconut butter or olive oil
  • 1 small diced onion
  • 1 minced garlic
  • 0,75 l chicken broth (or vegetable broth if you would like to make it vegan)
  • 400 g organic crushed tomatoes (The tin works fine (without additives). However, if you have a lot of tomatoes then peel them in hot water and dice)
  • Salt & pepper
  • 1 bay leaf
  • 1 medium zucchini
  • your favorite seeds (such as flaxseeds, sunflower seeds, and pumpkin seeds)


  1. Heat the coconut butter in a pot. Add diced onions and cook for about one minute. Add garlic and mix well.
  2. Add the broth and bay leaf. Bring to a boil.
  3. Add the crushed tomatoes and lower the heat.
  4. While it’s cooking, spiralize the zucchini (if you don’t have special spiralizer, then use your vegetable peeler and make ribbons out of zucchini).
  5. Add spiralized zoodles into the soup (you might need to cut the zoodles shorter when they are too long). Cook for another minute then turn off heat.
  6. Serve the soup with some seeds. Enjoy!

If you liked this recipe, then please leave a comment below or tag me on Instagram @healthylauracom or another platform. Your feedback is very valuable to me.

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