Spicy Zucchini Soup

Print

If you have friends growing zucchini, right about now they are probably delighted, bordering on desperate, to give some of it away. Especially problematic are those huge, baseball bat-sized monsters, that appear out of the blue when you’ve neglected to check the garden for a few days.

This soup is made for such occasions.

It uses lots of zucchini, it cooks up quickly, perfect for a midweek meal, and it keeps for at least a week in the fridge. I like it just as well chilled as hot.

Spicy Zucchini Soup

Spicy Zucchini Soup Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4

If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.

Ingredients

  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
  • 3 chopped garlic cloves
  • 2 pounds chopped zucchini (skin on), about 5-6 cups
  • 1 1/2 cups chopped day-old bread
  • 3 cups chicken broth (use vegetable broth for vegetarian option)
  • 1 cup water
  • 1/2 cup fresh mint leaves (spearmint), loosely packed, chopped
  • 1/2 cup fresh cilantro, loosely packed, chopped (optional)
  • 2 teaspoons lemon juice
  • Salt
  • Pepper

Method

1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.

2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.

3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.

4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.

Garnish with lemon wedges and sprigs of mint or cilantro.

Serve hot or chilled. Keeps for a week in the fridge.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Spicy Zucchini Soup on Simply Recipes. Thank you!

Print

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 45 Comments

  • PK

    Just made this as written – delish!!!

  • Bela

    Instead of bread we do it with potato. Two or three medium potatoes peeled and cut to small chunks. Cook it with veggies. We also put a generous scoop of cream cheese in it.

  • Anđelko

    This is such a good soup recipe.
    Very easy and so tasty. I made it today for the first time and everyone in family loved it.
    Such a great way to use zucchinis which we have in abundance!
    I’ll definitely do this more often.
    Thanks for sharing it!

  • Lindah

    This is the bestest soup ever! I didn’t had cream, but I had Feta cheese and added a tablespoon to each serving bowl on top! OMG heavenly! Thanks for another great recipe!

View More Comments / Leave a Comment