Zucchini Soup is seasonal, simple, and delicious. It is light and refreshing and perfect when your garden is bursting at the seams with zucchini!
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.
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.
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!
- 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
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- freshly grated parmesan cheese, optional
- 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 this recipe?
You can tag me at @iamhomesteader.