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Zucchini Soup Recipes

Zucchini soup recipe

I was really satisfied with this soup! I have had similar soups,

But this one had the addition of paprika, tomatoes and a few other ingredients,

All of this makes this very special!


  • 1 1/2 teaspoons of paprika

  • 1 pound young zucchini (a little more is fine, I used about 1.1 pound)

  • 2 tablespoons olive oil

  • 3 teaspoons minced roasted garlic (or about 6 cloves, but less if you don’t want the garlic flavor to be as strong)

  • 1 cup heavy cream

  • 1/2 cup of grated Parmesan cheese

  • 7-8 ounces fire roasted tomatoes

  • 1/2 teaspoon onion powder

  • chicken broth (or vegetable broth)

  • Parmesan

  • bacon


  1. Preheat the oven to 400F.

  2. Put the paprika in a small skillet on the stove over medium heat to toast for about 5 minutes. Meanwhile, cut the zucchini into slices.

  3. Mix the sliced ​​zucchini with 1 tablespoon of the olive oil and the toasted paprika.

  4. Spread out on a baking sheet and cook in the oven for 10 minutes.

  5. Place the zucchini in a blender and blend until smooth.

  6. Heat 1 tablespoon of olive oil in a stockpot on the stove.

  7. Add the garlic and cook, stirring continuously, for about 30 seconds.

  8. Set the heat to low to medium (3 out of 10 on my stove).

  9. Add the zucchini and then the heavy cream, mix.

  10. Once fully heated, add the cheese. Stir, continue heating until melted.

  11. Add onion powder and fire-roasted tomatoes (chopped to desired size). Stir and cook until hot.

  12. Add the broth to the soup to the desired consistency, stir, and cook for about 5 more minutes.

  13. Serve topped with Parmesan cheese and crumbled bacon.

Zucchini Chicken Soup

A very hearty soup, great for dinners, use additional herbs!


  • 1 chicken carcass

  • 4 cups of water

  • 2 sprigs of fresh thyme

  • 2 tablespoons oil

  • 1 medium onion

  • 1 stalk of celery

  • 2 small carrots

  • 1 clove garlic

  • 2 cups pasta shells

  • 2 zucchini

  • 1 cooked chicken breast

  • Salt

  • Pepper


  1. Remove the chicken breast from the rotisserie chicken and place the chicken bones, wings, and any other pieces in a large microwaveable dish with the water and thyme.

  2. Cover and cook over high heat for 10 minutes. While it cooks, start with the preparation of the vegetables.

  3. Finely chop the onion and fry in the oil. Add a little salt to help season the vegetables as they cook.

  4. Cut the celery lengthwise into strips and then chop it into small cubes. Add to the onion.

  5. Peel and cut the carrot until it is about the same size as the celery. Add to the pot.

  6. Add the crushed garlic.

  7. By now, the broth should be finished, unless you’re particularly quick on veggie prep!

  8. Strain the broth over the vegetables.

  9. Add the pasta shells or whatever pasta you have.

  10. Slice the chicken breast and remove the chicken pieces from the drained bones. Add to the pot.

  11. Cook over low heat for as long as it takes to cook the pasta.

  12. Season to taste with salt and pepper.

  13. Add more water if necessary. I needed to add a little more water after about 10 minutes.

  14. Cut the zucchini lengthwise. Cut into triangular pieces.

  15. Add the zucchini in the last 5 minutes of cooking.

Zucchini soup with rosemary

The Canadian soup will have you looking forward to a bountiful harvest of zucchini in the garden. Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine strainer after pureeing.


  • 2 tablespoons of extra virgin olive oil

  • 2 celery stalks, chopped

  • 1 chopped onion

  • 3 garlic cloves, minced

  • 2 teaspoons fennel seeds

  • 1/2 teaspoon salt

  • 1/2 teaspoon of pepper

  • 3 zucchini, chopped

  • 1 1/2 teaspoons fresh rosemary, minced

  • 2 1/2 cups sodium-free chicken broth

  • 3 tablespoons long grain rice

  • 1 1/2 teaspoons rice vinegar


  1. In a large saucepan, heat the oil over medium heat.

  2. Fry the celery, onion, garlic, fennel seeds, salt, and pepper, stirring occasionally, for 5 minutes or until just tender.

  3. Add the zucchini and rosemary; cook for 6 minutes.

  4. Add broth, 2 cups of water, and rice. Boil it.

  5. Reduce heat, cover and simmer, stirring frequently, for about 20 minutes or until rice is tender.

  6. Add the rice vinegar; Cool slightly.

  7. In batches in blender or food processor, puree soup until smooth.

  8. Preparation: Let cool for 30 minutes; refrigerate in an airtight container for up to 2 days.

  9. Reheat in a clean saucepan.

Cold Mint Zucchini Soup

Great for the summer!


  • 1 teaspoon of extra virgin olive oil

  • 1 1/4 pounds zucchini, thinly sliced

  • 3 cups of water

  • 3/4 cup plain yogurt, beaten until smooth

  • 1/4 cup fresh mint leaves, washed well, centrifuged and finely chopped


  1. In a medium saucepan, heat the oil over medium-low heat until hot but not smoking and sauté a third of the zucchini, stirring occasionally, until golden.

  2. Add the rest of the zucchini and water and simmer until the zucchini is very tender, about 15 minutes.

  3. Chill mixture slightly and puree in batches in blender until smooth, transferring to bowl.

  4. Add the yogurt, mint, salt, and pepper to taste.

  5. Chill the soup, covered, at least until cold, about 6 hours and up to 1 day (after that, it will lose its fresh flavor).

  6. Before serving, season with salt and pepper, if necessary.

French zuchini soup

One of our friends who lives in France sent us this recipe saying that you can find this soup recipe in every French house.


  • 1 cup of chicken broth

  • 1 small zucchini (sliced)

  • 1 small onion (sliced)

  • 1 garlic clove (minced)

  • 1 teaspoon parsley (chopped)

  • 1 pinch of cumin

  • salt and pepper

  • 1 laughing cow cheese


  1. Place all but the cheese in a pot, cover, and simmer for 15 minutes.

  2. Add cheese and puree.

Spicy and sour Iraqi soup

This is a light with all the Iraqi flavors. A great way to consume your leftover grains and legumes!


  • 3 tablespoons olive oil

  • 3 garlic cloves, minced

  • 1 pound tomatoes, chopped or 1 can (14 ounces) diced tomatoes

  • 1/4 teaspoon red hot pepper flakes

  • 1 1/2 pounds zucchini, diced

  • 3 cups of vegetable broth

  • 2 tablespoons lemon juice

  • 1/4 teaspoon of sugar.

  • salt and pepper


  1. Heat 2 tablespoons of oil in a saucepan.

  2. Add the garlic and simmer for about 30 seconds.

  3. Add the tomatoes, pepper flakes, salt, and pepper and cook over medium heat for about 5 minutes.

  4. Add zucchini and broth; simmer about 15 minutes or until squash is tender.

  5. Add lemon juice and sugar.

  6. Serve hot, cold or at room temperature, drizzled with a tablespoon of olive oil.

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