zucchini soup

Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, Latin inspired Chipotle Chicken Zucchini &quot;fideo&quot; soup combined with bright fresh cilantro, creamy avocado and some crumbled queso fresco on top.

Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)

oz boneless (skinless chicken breasts)

salt

black pepper (to taste)

olive oil

onion

garlic

chicken broth

tomato sauce

chipotle chile in adobo (chopped)

oregano

cumin

bay leaves

cilantro

zucchini

(5 oz avocado, pitted and sliced)

queso fresco

For Slow Cooker:

Season chicken with salt and pepper and place in the slow cooker.

Heat a medium nonstick skillet over medium heat, add oil, onion and garlic and saute until soft, 3 to 4 minutes.

Transfer to the slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of the cilantro and bay leaves.

Cover and cook low 4 to 6 hours.

Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.

Discard the bay leaves and remove the chicken, shred with 2 forks and place back in the slow cooker along with the zucchini and cook on high until the zucchini is tender crisp, about 5 minutes.

To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.

For Instant Pot:

Season chicken with salt and pepper.

Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, 3 to 4 minutes.

Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves.

Cover and cook high pressure 20 minutes. Quick or natural release.

When the pressure releases, open the Instant Pot, discard the bay leaves and remove the chicken, shred with 2 forks and place back in the pot along with the zucchini.

Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes.

Creamy and comforting, this Zucchini Soup is perfect any day of the year!

Zucchini Soup

½ pounds zucchini (about 2 medium)

butter

garlic (minced)

chicken broth (not low sodium)

salt & black pepper (to taste)

heavy cream

sour cream and fresh dill (for garnish)

Dice zucchini into ½ &quot; pieces, do not peel.

Cook onion and garlic in butter over medium heat until tender. Add zucchini and cook until tender, about 5 minutes more.

Stir in broth, salt &amp; pepper. Cover and simmer 10-15 minutes or until zucchini is very soft.

Puree soup using a hand blender. Stir in cream and simmer 1 minute more.

Taste and season with salt and pepper if needed. Garnish with sour cream and fresh dill.

This Velvety Zucchini Basil Soup is a wonderful surprise. All the subtle flavors, the velvety texture, vegan, gluten-free, and only 5 ingredients!&nbsp;

Velvety Zucchini Basil Soup

zucchini (, diced (~5-6 zucchinis))

white onions (, diced (~1 white onion))

vegetable broth ((see notes below))

garlic (, minced)

basil leaves

black pepper

In a large non-stick pot, heat 2 tbsp olive oil on medium heat.

Add the minced garlic and diced white onion. Saute, mixing frequently, until fragrant and the onions start to become translucent.

Add all the chopped zucchini and saute for 1-2 minutes.

Add the vegetable broth and 1 teasp salt and combine.

Bring the soup to a boil. Reduce heat to keep a gentle simmer, and cover. Let the soup simmer until the zucchini is tender and cooked (to test, simply see if the zucchini easily mashes against the side of the pot).

Blend all of the soup until completely pureed. I used my Vitamix, but any blender should do just fine. Most likely you'll have to blend in two batches because of the volume of the soup.&nbsp;

While blending one of the batches, add 1 cup packed fresh basil leaves and completely blend/puree into the soup.

Add all of the pureed soup back into the large pot and bring the soup to a gentle simmer, uncovered. Cook for an additional 5-10 minutes.&nbsp;

The soup should already be at the desired consistency (on the thick side), but for some reason if it is too thin, simmer the soup until you reach the the thickness you prefer.

Season with salt to taste and freshly ground black pepper.

Serve hot with a side of your favorite toasted bread.

Only FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious cream of zucchini soup my family's been enjoying for years!

Cream of Zucchini Soup

oz chicken broth (or vegetable)

tbsp reduced fat sour cream

kosher salt and black pepper

parmesan cheese if desired for topping (optional)

Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.

Lower heat, cover, and simmer until tender, about 20 minutes.

Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

Taste for salt and pepper and adjust to taste. Serve hot.

This zucchini soup has an amazing savory flavor, fresh vegetables, and is topped with the perfect drizzle of cream. Healthy and hearty, each spoonful will have you hooked with its silky-smooth goodness!

Creamy Zucchini Soup

zucchini (quartered)

chicken broth (vegetable also works)

Italian seasoning

parmesan (grated)

salt and pepper

In a large pot add the zucchini and onion. Add the chicken broth Italian seasoning and bring to a boil. Reduce heat and let simmer for 15-20 minutes or until the onion and zucchini are tender.

Using a blender or immersion blender blend until the soup is smooth and creamy. Add in the parmesan cheese and heavy cream and stir until heated through. Salt and pepper to taste and serve.

Curried Zucchini Soup made with fresh ginger and mint.  Quick and deeply satisfying.  Vegan-adaptable.  Can be served hot or chilled.

Curried Zucchini Soup

coconut oil

onion,

garlic,

ginger,

sea salt

yellow curry powder

stock

cilantro- leaves and stems roughly chopped

mint leaves, roughly chopped

In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.

Add the salt, zucchini and curry powder. Sauté a few minutes more.

Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.

Add two cups of cold broth to the blender along with all the simmered ingredients.  (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)

Blend with the lid vented, until smooth.  Add fresh mint and cilantro, blend until incorporated.  We like seeing the green flecks of herbs but your choice on how smooth to blend.

Just got back from the store, got my zucchini, jalapeno and ginger.  Standby for results...but...I already know it will be AWESOME!  Have never made anything of your that wasn't.  Thanks!  :)

Dear Sylvia,

Thank you for this beautiful recipe. I live in Australia, now moving into Summer, so this soup is perfect. I need to leave the beautiful heavy beef bone + root vege soups behind me, for now. I do love soups, so this will serve the purpose in-between on this opposite side of our shared globe.

Thank you for your beautiful recipes. I made the shredded chicken this weekend, as I need to cook for the week ahead. It appealed to me that way.

I also love the occasional personal note that you share. I read them and feel the warmth, the love that you put in to this. 
Thank you,
Ren

Wow, this was amazing! A keeper for sure. Love the addition of the mint!

Very easy, great flavored soup!  Love the cumin and jallapeno 
I didnt have a few ingredients...    Made it with veg stock and used peanut oil.   Didnt have ginger....or cilantro..   But stil liked it a lot.    Had a lot of mint in garden so thats why tried recipe.   Very easy and very good.   Also, i simmered with all the veg stock and used immersion blender. 
  I agree blender is dangerous for hot liquid.    Immersion blender is essenial equipment for some soups.
Thank you for recipe!!

Absolutely gorgeous aromatic, warm and filing soup. Just what I needed for a lunchtime pick me up on this cool autumnal day in the UK. Packed with flavour and can’t wait to share with my vegan daughter. 

I look forward tot he  honest and heartfelt words you share each week. Sylvia you resonate strongly with me (and I’m sure many). I appreciate that strength of vulnerability and gentleness you blend so well. 

Thank you 🙏🏻

Another tasty soup! Easy to make and wonderfully delicious!

Thanks, Sylvia.

Made this last night.  It was so quick and easy. Everyone loved it.  I never would have thought to make a zucchini soup but will make this again.  Added in a bit more curry powder.  The mint really cools down the heat and gives it a nice flavor but isn't overbearing.  Thanks again for another winner.

This soup seems simple  to make and looks delicious. 
I'm making it this week!

Very delicious, but I would put less salt.

This was a winner at our home, the flavors blended so well together. I had it as written and my sweetie, who is more of a carnivore, tucked some poached chicken into his bowl. I cook a couple of organic chicken breasts in the instant pot each week for him to add to dishes as I cook with less meat. It keeps us both happy as do your adaptable recipes. He has learned as I have know Feasting recipes are great and have expanded our palate as we are not eating out only carry out from a few favorite restaurants until we get to the other side of COVId-19. Thanks for such great recipes and photographs.

Excellent timing - a terrific, easy ingredient, fast soup (you’ve just met most of my summer cooking criteria)!  Just picked a monster zucchini from the garden (how DO we miss those, there’s only three hills!)  It turned out to be 3 lbs, but I seeded it to use only the ‘good’ stuff.  I didn’t have a jalapeño, so I used 1/4 tsp. chili powder.  Also, added,1/2 cup low-fat sour cream at the end.  This soup was so good - it’s going into the “zucchini-buster Hall of Fame”.  Many Thanks!

Wow, amazing flavor!  Quick and easy. I see myself making this again and again.

I really enjoyed this soup. Made it with green zucchini so my 6yo thought it looked like witch's potion...esp when it was bubbling! Much improved by fresh cilantro and mint and extra sea salt. We like spicy so next time I would use more jalepeño.

https://content.jwplatform.com/videos/Uw7mLmvr.mp4

Curried Zucchini soup made with fresh ginger, jalapeño and mint. Quick, easy and deeply satisfying, this vegan-adaptable soup can be served hot or chilled. 

This zucchini and cabbage soup is bursting with green vegetable goodness! A light but flavourful soup, it&#39;s a lovely lunch for summer or a starter for a main dinner meal in a smaller portion.

Zucchini and Cabbage Soup

zucchini (roughly

savoy cabbage (lightly packed, shredded)

celery (diced)

turmeric powder

cm fresh ginger (grated

garlic (finely chopped)

coconut milk

vegetable stock

parsley (to garnish, optional)

Heat the oil in the pan, and add the chopped onion, celery, turmeric, garlic and ginger. Cook for 4-5 minutes on a low heat, stirring occasionally, until the onion is cooked through.

Add the chopped zucchini and cabbage and stir through. Cook for a further five minutes.

Add the vegetable stock and bring the mixture to the boil. Reduce the heat and add the coconut milk. Cook on a very low simmer for about 30 minutes.

Take the soup off the hob and blend with a immersion blender until smooth. If you prefer a thinner soup add some hot water.

Add the garnishes if using, and serve immediately. Enjoy!

Italian zucchini soup with diced zucchini, broken spaghetti, hand-crushed canned tomatoes, fresh basil, and parsley, topped with plenty of Pecorino Romano cheese.

Italian Zucchini Soup

spaghetti

extra virgin olive oil (plus more for serving)

garlic (chopped)

red pepper flakes (optional)

4-5 medium zucchini (cubed)

ounce-can plum tomatoes (hand crushed, see notes below)

water

salt and pepper (to taste)

basil (chopped)

parsley (chopped)

Pecorino Romano (for serving)

Bring a large pot of salted water to boil.

Heat a large pot to medium-low heat and add the olive oil along with the onions.  Saute for 4-5 minutes or until soft then add the garlic and cook for 1-2 minutes longer or until lightly golden.

Add the hot red pepper flakes and cook for 30 seconds more then add the zucchini.  Turn the heat to medium and saute the zucchini for about 10 minutes or until fairly soft.

Add the tomatoes to the pot and continue to cook for a few minutes.  Season the tomatoes and veggies with salt and pepper then add the water and bring soup to a simmer.

At this time cook the broken spaghetti until al dente.

Once simmering taste test the soup and season with more salt and pepper if necessary.  Once satisfied, turn off the heat and add the al dente broken spaghetti, basil, and parsley.  Mix together.

If the soup is too thick add a bit more water.  Serve the soup in bowls with a drizzle of extra virgin olive oil and grated Pecorino Romano cheese along with crusty Italian bread on the side.  Enjoy!

https://www.youtube.com/watch?v=v0sGltzeCMk

Today we're making Italian zucchini soup with broken spaghetti.  Traditionally this soup is made with cacuzza and its leaves (tenerumi) but this version makes this classic a whole lot more accessible.  I hope you enjoy it!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN ZUCCHINI SOUP PRINT RECIPE:
https://www.sipandfeast.com/italian-zucchini-soup/

INGREDIENTS WITH GRAM AMOUNTS 

½ pound (227g) spaghetti - broken into bite-size pieces
5 tablespoons (75g) extra virgin olive oil - plus more for serving
1 medium onion - diced
6 cloves garlic - chopped
¼ teaspoon crushed red pepper flakes - optional
4-5 medium zucchini - cubed
1 14-ounce (400g) can plum tomatoes hand crushed, see notes below
6 cups (1440g) water or stock - plus more if needed
salt and pepper - to taste
¼ cup basil - chopped
¼ cup parsley - chopped
Pecorino Romano - for serving

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The Best Summer Soup You've Probably Never Heard Of

Delightful and easy tomato soup made with addition of fresh zucchini. This Zucchini Tomato Soup is easy and quite comporting. It&#39;s creamy and made with some fresh grated Parmesan cheese.

Tomato Zucchini Soup Recipe

canola oil

yellow onion

.75 lb zucchini

tomatoes (diced)

tomato paste

chicken stock (warmed)

tsp red pepper flakes (more

tbsp sugar

basil (minced)

heavy whipping cream

Parmesan cheese

some more Parmesan cheese

Dice onion and zucchini into small cubes and set aside.&nbsp;

Preheat a pot over medium heat. Add canola oil to the pot.

Add diced onions to the pot and saute until transparent.

Add diced zucchini, mix and saute for a couple of minutes.

Add the entire content of the canned diced tomatoes.&nbsp;

Stir in tomato paste.&nbsp;

Add sugar, salt, and red pepper flakes and stir well.&nbsp;

Simmer for a few minutes and then add warmed chicken stock.

Lower heat to medium-low. Stir, cover, and cook for about 30 minutes. Stir once in a while.&nbsp;

Add fresh basil and cook for a couple more minutes.&nbsp;

Take soup off heat and use an immersion blender to blend it until there is no more chunks. (Or you can leave a few little chunks if that's your preference.)

Place the pot back on the stove, still on medium-low, and stir in heavy cream and freshly grated Parmesan cheese. Taste to see if you need to add more salt.

Cook for just a couple more minutes. Take off heat and serve.&nbsp;

Delicious!!! I make and share and hook others on the yumminess!!!

This is really good. Shared recipe and every other person agrees!  A definite keeper!

This is my favorite soup to make! I leave it kinda chunky. It’s just has  so much flavor. I like to use the fire roasted tomatoes best too. Thank you it just my go too soup now!

Just made this and it’s so delicious and easy to make. I used cayenne pepper instead of red pepper flakes and also added a little extra sugar. Will definitely make it again.
Thanks for the recipe.

Delicious. Used vegetable broth and 1/2 &amp;1/2 as that was what was available.
The red pepper gave it a nice zing. If I were making for firsts I would decrease the amount by half.

can you use vegetable broth if vegetarian?

Absolutely love this soup. Made it for some friends and they all want the recipe.

Delicious, easy and very few ingredients - Definitely a favorite and in our regular rotation now.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1699636927/zfnu0yptsevbdvuklfp9.mp4

Zucchini Tomato Soup is equal parts fresh and comforting – the best of both worlds! Classic tomato soup is made even more nutritious with the addition of zucchini. This slightly creamy soup also has just an addition of parmesan to really send it over the top!

Zucchini Tomato Soup

Thick, cheesy and creamy Parmesan Zucchini Soup perfect for a cozy night in! Packed with fresh vegetables and no actual cream, this cream-less creamy zucchini cheese soup is delicious and nutritious at the same time.

Top 14 zucchini soup recipes from across the web

The most viewed zucchini soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Italian Zucchini Soup

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Top 14 zucchini soup recipes from across the web

The most viewed zucchini soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chipotle Chicken Zucchini "Fideo" S...

Zucchini Soup

Velvety Zucchini Basil Soup

Cream of Zucchini Soup

Creamy Zucchini Soup

Cream of Zucchini Soup

Curried Zucchini Soup

Zucchini and Cabbage Soup

Italian Zucchini Soup

Tomato Zucchini Soup Recipe

Cheesy Creamy Zucchini Parmesan Sou...

Zucchini Soup Recipe

Italian Zucchini Soup

Cold Zucchini Soup

The most viewed zucchini soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine