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I would have liked it better without the mint, the cilantro, and the jalapeño. They were at war with one another, and masked the subtler flavours of the other ingredients.
Just made it with bread, basilic and Feta cheese on top! Super delicious! Thank you for inspiration!
I’m so glad you liked it Yulia, thank you for your comment!
It’s healthy, fresh, and light. I’m eating more healthy and this fits the profile while still tasting great.
Easy- no mess- turned out delicious! If you like it spicy, you need to be generous with the jalapeño. I used a whole jalapeño and I would still describe mine as just modestly spicy.
So glad you liked it Dave! Jalapeños really vary in their heat. Some can be super mild, some super hot, so you really do need to add the chiles to taste.
I know she suggested rice as an alternative to the bread, but has anyone tried cauliflower rice? Wondering how that might work. I may give it a try regardless but wanted to see if it had already been done.
Hi, Theresa! Sure, you could give cauliflower rice a try. I don’t think it will turn out quite as thick and creamy as using rice or bread (which are starchy), but I think it would still be pretty good! You might also try a starchy vegetable like potatoes, if that works with your diet plan.
This has been one of my favorites for a couple of years now; however, I’m avoiding wheat nowadays. Can you suggest an alternative to the bread?
Hi, Nancy! Anything starchy should work! You could use gluten-free bread, some leftover rice (about a cup), or some diced potato (1 1/2 cups). Enjoy!
Lovely soup! I served it with ciabatta bread toasted and sprinkled with herbs and olive oil… Delicious!
fabulous – I have made it many times and it is great.
I made this today and it is absolutely delicious!! I left out the bread (hubby is GF) A nice subtle flavor from the spearmint and cilantro. I will be making this again. Great way to use up those zucchini! :) Pinned on my Pinterest board
zucchini corn chowder, just what I need. Also, Your servings bowls are so pretty. I’m a potter so I notice serving bowls and yours are great!
I have some pre-pureed zucchini thanks to a food processor malfunction (definitely wasn’t operator error!) So you think I could saute the other ingredients then blend them in with the zucchini or will it lose its flavor?
Hi Char, it should work, you will want to make sure that the zucchini gets cooked.
Do you think this could be canned and water bath processed to keep through the winter?
Hi Sarah, no, there isn’t enough acid in this soup to allow for safe water bath processing. You may be able to pressure can it though. I don’t have directions for that but you may be able to find some online.
Just freeze the zucchini and make it fresh in the winter.
I made this last night with Indian green chilli and a two day old german brown bread. :-) I am not a soup maker as I have any takers at home and this one is my way of having something stocked up to eat alone after the morning storm settles :-P Thank you sharing the recipe and inspiring new ways to cook zucchini!
This was delicious! The only change I made was that I added 1 tablespoon of curry powder while the zucchini was sautéing… Amazing !
Very tasty and healthy! I omitted the mint because I didn’t have any and used two jalapeños because I like my food spicy! I forgot to leave bread out yesterday so I just toasted some. I also added a bit more lemon juice. Thanks for this great recipe! My grandma always has extra zucchini so I sent this recipe to her and I think she will love it!
Used what I had & halved the recipe: immature green pumpkins instead of Zucchini, parsley instead of cilantro, rye bread and added chopped squash blossoms and used a whole jalapeño. Fabulous even before the blender! A real keeper!
Hi Pat, great substitutions! I never would have thought to use immature green pumpkins. So glad that worked in this soup. Also squash blossoms would enhance the zucchini flavor.
Just made this as written – delish!!!
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.
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!
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!