There’s something seriously comforting about a warm, hearty soup, and our Zucchini Soup is no exception. This soup, with its medley of fresh vegetables, herbs, and robust flavors, not only soothes the soul but also delights the palate.
And the best part? It’s incredibly easy to make and perfect for those following a low-carb diet.
Our Zucchini Soup recipe is a versatile, hearty, and comforting dish that is perfect for any time of the year. It’s easy to make and can be adapted to suit various dietary needs.
Plus, it’s a great way to use up the summer’s bounty of zucchini. So, the next time you find yourself with a lot of zucchini and a craving for a wholesome, delicious soup, give this recipe a try. It might just be your new favorite zucchini recipe!
Common Questions About Zucchini Soup
What Makes This Zucchini Soup Low-Carb?
Our Zucchini Soup uses riced cauliflower and zucchini as the primary vegetables, both of which are low in carbohydrates. It’s an excellent way for those on a low-carb diet to enjoy a filling, nutrient-dense meal.
Do I Need to Peel the Zucchini?
There’s no need to peel the zucchini. The skin adds a vibrant color to the soup and contains a ton of zucchini’s nutritional goodness. Just make sure to wash the zucchini thoroughly before using.
Can I Make This Soup Creamy?
Yes, you can create a creamy texture by using an immersion blender or a regular blender to puree the soup after it’s cooked. If you want an even creamier texture, add some coconut milk or a dollop of sour cream.
Storage
I love keeping some leftover soup for later. It’s so easy to re-heat later on for a quick meal!
Refrigerator
Cool the soup to room temperature and then store it in an airtight container in the refrigerator. It should last for about 4 to 5 days.
Freezer
To freeze, let the soup cool completely, then transfer to a freezer-safe container. The soup can be stored for up to 2-3 months. To reheat, let it thaw overnight in the refrigerator and then warm it on medium heat in a large saucepan.
Tips
This is one of my absolute favorite things to eat in late summer. Especially when I can use my own home grown large zucchini!
- For a silky soup, use an immersion blender to puree the soup to your desired consistency.
- If you want a touch of heat, add some cayenne pepper or extra red pepper flakes.
- Don’t forget the toppings! A drizzle of olive oil, a squeeze of lemon juice, or some homemade croutons can add extra flavor and texture.
- Experiment with different herbs. Fresh basil, parsley, or even a bit of rosemary can provide a vibrant flavor to your soup.
Ingredients
Simple ingredients often make for big flavors. This soup is no exception! Zucchini has such an amazing flavor that blends well with other summer veggies and herbs.
- Olive oil
- Ground beef or Italian sausage
- Onion
- Red bell pepper
- Celery
- Garlic
- Zucchini
- Frozen riced cauliflower
- Diced tomatoes
- Tomato paste
- Beef broth
- Dried oregano
- Dried basil
- Italian seasoning
- Red pepper flakes
- Salt and black pepper
How to Make Zucchini Soup
I really think that fresh zucchini makes for the best soup. If you’re not familiar with zucchini, this will be a great recipe to get your feet wet!
- In a large skillet over medium-high heat, add the oil and heat until hot. Add the ground beef or Italian sausage and cook, crumbling as it browns.
- When the meat is almost cooked through, add the onion, bell pepper, and celery. Continue cooking until the vegetables are tender, about 4 minutes.
- Stir in the garlic. Drain the meat and vegetables well.
- Transfer the meat and vegetables to the slow cooker.
- Add the zucchini, riced cauliflower, diced tomatoes, tomato paste, broth, oregano, basil, Italian seasoning, red pepper flakes, salt, and pepper. Stir well.
- 6. Add the lid and cook on low for 6 hours.
- Serve the soup with grated parmesan on top.
Kitchen Supplies You’ll Need for Zucchini Soup
The slow cooker makes this all so very easy.
- Large skillet
- Slow cooker
- Knife and cutting board
- Measuring spoons and cups
What to Serve With Zucchini Soup
This hearty soup pairs wonderfully with a side of crusty bread, a fresh garden salad, or even a grilled cheese sandwich for a comforting meal.
Why You Should Make Zucchini Soup
Add this to a recipe card and save for a rainy day. It’s absolutely perfect for such an occasion!
- It’s a great way to use up an abundance of summer zucchini.
- This soup is packed with fresh ingredients, which makes it a nutrient-dense option.
- It’s versatile and can be adapted to meet various dietary needs.
- The recipe is simple and easy to follow, making it perfect for beginners.
- It’s a delicious and comforting dish that’s perfect for any time of the year.
Variations and Add-Ins for Zucchini Soup
We like to use this one for Meatless Monday on occasion. Just leave out the meat!
- Add in extra vegetables like carrots or spinach for more nutritional benefits.
- Stir in some raw cashews before blending for added creaminess.
- For a bit of a kick, add in a dash of soy sauce or a few extra red pepper flakes.
- To make it vegan, replace the meat with beans and use vegetable broth.
- Try adding a pinch of fresh herbs such as dill or thyme for a flavor twist.
If you love this easy Zucchini Soup recipe, you’re going to love these other soups too. Please click each link below to find the easy, printable recipe!
More Great Soups to Try
Instant Pot Butternut Squash Soup
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Zucchini Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 onion diced
- 1 red bell pepper seeded and diced
- 2 stalks celery diced
- 8 cups beef broth
- 28 ounces diced tomatoes 1 large can
- 3 cups cauliflower frozen – riced
- 1 ½ pounds zucchini cut in half and into slices about 1 inch thick
- 6 ounces tomato paste
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
salt and black pepper – to taste
Instructions
- In a large skillet over medium-high heat, add the oil and heat until hot. Add the ground beef or Italian sausage and cook, crumbling as it browns.
- When the meat is almost cooked through, add the onion, bell pepper, and celery. Continue cooking until the vegetables are tender, about 4 minutes.
- Stir in the garlic. Drain the meat and vegetables well.
- Transfer the meat and vegetables to the slow cooker.
- Add the broth, tomatoes, cauliflower, zucchini, tomato paste, oregano, basil, Italian seasoning, red pepper flakes, salt, and pepper. Stir well.
- Add the lid and cook on low for 6 hours.
- Serve the soup with grated parmesan on top.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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