There are lots of zucchini soup recipes out there, but I’m here to tell you that you should really just make mine. Why? Most zucchini soup recipes are blended. That’s fine and all, but I personally think zucchini is better chunky, so that’s how I made my soup. This soup is brothy with big chunks of zucchini, carrots, beans, spinach, basil, and a touch of lemon. It’s light and simple and perfect for summer.
What You’ll Need
Olive oil. Feel free to substitute any high heat oil, although olive will give you the best flavor.Onion.Carrots.Celery.Garlic.Vegetable broth. I like Better Than Bouillon in Roasted Vegetable Flavor.Cannellini beans. You can substitute just about any variety of canned beans if you’d like. Kidney beans or chickpeas would work really well.Red pepper flakes. You can omit these for a milder version, or increase the amount for an extra spicy soup.Zucchini. Yellow summer squash works in this soup too. It won’t be zucchini soup, but it will still be delicious.Baby spinach. The recipe calls for fresh spinach, but I can’t see why frozen wouldn’t work. I recommend thawing it out first if you go this route.Lemon juice. Use freshly squeezed for the best flavor.Fresh basil. Salt and pepper.
How to Make Zucchini Soup
The following is a detailed photo tutorial on how to make this dish. Scroll down to skip right to the recipe!
Heat up some oil in a large pot, then add diced onion, carrots and celery. Sweat the veggies for about 10 minutes, until they begin to soften up.Add minced garlic and cook it with your veggies for about a minute, until it becomes very fragrant.Add broth, cannellini beans, and red pepper flakes. Crank up the heat and bring the broth to a boil, then lower the heat and let it simmer for about 15 minutes, until the carrots are tender.
Sir in some chopped zucchini and let the soup continue simmering for about 5 minutes more. You want the zucchini to be tender, but be careful not to overcook it to the point that it becomes mushy.Stir in the spinach and cook the soup for just a minute or two more, until it completely wilts.
Take your soup off of the burner and stir in some lemon juice and fresh basil. Season it with salt and pepper to taste.Ladle your soup into bowls and dig in! I like to top mine with a sprinkle of vegan Parmesan cheese.
Leftovers & Storage
Leftover soup will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months.
Frequently Asked Quesions
More Vegetable Soups
Instant Pot Vegetable SoupFresh Pea Soup with HerbsCurry Cabbage SoupSweet Potato SoupEscarole Soup
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
