Zucchini Soup is seasonal, simple, and delicious. It is light and refreshing and perfect when your garden is bursting at the seams with zucchini!
Zucchini Soup
You all know that in the spring and summer months, we set up shop outdoors. The garden is our home away from home. Even after all these years, it still feels like a perfectly wrapped birthday gift when we find a new fresh piece of produce is ready to be picked. Zucchini is a favorite in our home. We love to look for new and exciting ways to incorporate zucchini into our everyday cooking. Fast forward to Zucchini Soup. 
We really didn’t know what to expect. This recipe is so simple that it had to be good? Right? RIGHT! Let’s get down to it, this zucchini soup recipe does not disappoint. It almost has a taste similar to that of broccoli soup! Without the heaping loads of calories and processed junk that comes in the cheesy base. In fact, you could even throw a few pieces of blanched broccoli into this soup for a little extra texture if you wanted. It tasted so good. The greek yogurt added a creamy texture to it and the seasonings and spices took it way over the top.
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Tips, Tricks, and Variations
My kids made the decision to throw a little parmesan cheese on it, because, well, they are kids and cheese goes with everything. I tried their version, and the verdict was that I liked it both ways. Also, when I made this, I pureed everything with my immersion blender. You could reserve a few of the larger pieces if you wanted to add a bit more texture to the soup.
Tools used in Making Zucchini Soup
Immersion Blender: I love to make soups, and having a good emulsifier handy is a great asset. Here one that I love!
Other Zucchini Recipes
Other Soup Recipes
Some people only eat soup when they are cold. I love soup year round so I tend to stockpile the recipes. Here are a few of my favorites!
Side Note: if you are going to make any of these soups, you will also want to print this recipe for simple, no yeast breadsticks.
Zucchini Soup
- Prep Time: 15m
- Cook Time: 20m
- Total Time: 35m
- Serves: 8
Ingredients
- 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)
Instructions
- Combine onion, garlic, yellow pepper and zucchini and beef broth in a large pot over medium heat and bring to a boil.
- Reduce heat, cover, and simmer approximately 20 minutes, or until the zucchini is tender.
- Remove from heat
- Purée with an immersion blender until smooth.
- Stir in paprika, salt, and pepper
- Pour into bowls and top with greek yogurt and grated parmesan
Did you make Zucchini Soup?
I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!
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