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Zucchini Soup is seasonal, simple, and delicious. It is light and refreshing and perfect when your garden is bursting at the seams with zucchini!

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings


  • 1 onion quartered
  • 1 yellow pepper diced
  • 4 cloves garlic
  • 3 large zucchini cut in large chunks (skin on) - about 6 cups
  • 32 ounces beef broth
  • 2 tablespoons greek yogurt
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • freshly grated parmesan cheese optional


  1. Combine onion, garlic, yellow pepper and zucchini and beef broth in a large pot over medium heat and bring to a boil.

  2. Reduce heat, cover, and simmer approximately 20 minutes, or until the zucchini is tender. 

  3. Remove from heat

  4. Purée with an immersion blender until smooth.
  5. Stir in paprika, salt, and pepper
  6. Pour into bowls and top with greek yogurt and grated parmesan