Spicy Zucchini Pepper Soup

Spicy Zucchini Pepper Soup

Without a doubt, my favorite vegetable is zucchini. You’ve probably notced I use it in a lot of my recipes. I love the subtle sweetness and versatility of it. My Stuffed Red Peppers With Zucchini Purée dish inspired this soup. The purée I made for the stuffed peppers was so delicious, I decided to make a spinoff of it into a soup.

My husband raved about it. I toasted some diced zucchini as a topping, oh my God, alongside some garlic Ezekiel bread, and I was in heaven. It was unbelievably filling too! If you are a lover of zucchini…or have an obsession…then you will love this soup. It is rich in flavor and has a nice kick from the jalapeños. Usingbits all amount of red bell pepper gives a stunning pumpkin color to the soup…you wouldn’t even know you’re eating zucchini! It’s smooth, creamy and delicious!

Recipe:  Serves 4 soup bowls Prep time: 20 mins Cook time: 25 mins 

Print here

  • 6 1/2 heaping cups peeled and diced zucchini, about 4-5 zucchini (1/2 cup separated for garnish)
  • 1/2 cup chopped red bell pepper (or just use roasted red peppers from jar-no liquid)
  • 3 large garlic cloves minced
  • 3 tablespoons olive oil
  • 6 jalapeño slices chopped from jar (use 4 or 5 if you don’t want it overly spicy)
  • 1 cup vegetable broth
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cumin
  • 1 1/2 teaspoons fine sea salt

Peel and dice the zucchini and reserve 1/2 cup for garnish later. Mince the garlic and chop the bell pepper and jalapenos as well. Add the olive oil to a large pot over medium low heat. Add the zucchini, bell pepper, cumin, salt and pepper. Stir and cook for 5 minutes, stirring often. Add the garlic and cook 10 minutes more, stirring occasionally. Add the jalapeños and vegetable broth and bring to a boil. Once boiling, turn the heat to simmer and cook 5-10 more minutes until most of the liquid has evaporated. Turn off the heat and add the lemon juice. Pour the soup into a blender very carefully, it’s hot! Place a towel over the lid, for added protection, and blend until smooth and creamy. Add a little more broth if you want to thin out the soup.

Garnish: Take the reserved 1/2 cup of diced zucchini, lightly spray with olive oil nonstick spray, sprinkle with salt and broil for a few minutes until they are golden brown. Do not use oil on them or they will not crisp up that way. If you have a mini baker toaster oven, it works great for this. I used mine and it was a breeze….no need to heat up the large oven if you don’t have to! Keep an eye on them so they don’t burn. I also toasted some Ezekiel bread drizzled with olive oil and seasoned with oregano, garlic powder and salt.

23 Comments

  1. This is the same kind of soup that my mom makes! It is heavenly! :) Yum!

  2. It is delicious and SO healthy!! That’s great that your mom makes you zucchini soup, so sweet!

  3. [...] Spicy Zucchini Pepper Soup (thehealthyflavor.com) [...]

  4. Hi Brandi, beautiful presentations & color, this looks fantastic!

  5. Oh thank you so much Christina!! So nice of you. :)

  6. Wow YUM!! I’m sharing this with my sister

    • Thank you Heather..I hope you both enjoy it! :)

    • Jeannine

      So good! I made the soup yesterday and it is delicious!

      Thanks for sharing your recipe, and thanks for directing me too it, Heath!

      • I’m so happy to hear that Jeannine! Thank you so much for trying it and leaving feedback, it is much appreciated! :)

      • You got it! I wish I were able to be there when you cooked it up!

  7. This weekend, ths out is on! Yum!

  8. Ahhh I meant this soup is on!!

  9. [...] week my sister sent me a link to this Spicy Zucchini Soup, it was super good and it totally got me in the mood for soup.  This week the Fall weather really [...]

  10. Looks so delicious. will try this one! thanks for sharing .

    • Thank you! I hope you enjoy it, please let me know if you try it! I’d love to hear! :)

  11. This looks so good!

  12. Brandi, looks superb! I love the diced zucchini on top! I love all your ingredients and could easily find them; but don’t have the Ezekiel bread.That looks so good too!!! The last picture was so yummy!

    • Thank you Judy! It is a favorite over here!! You could use any bread you want. Ezekiel is just a really healthy grain bread sold in the frozen section. Thank you for the compliment on the photos too :)

  13. Anonymous

    Okay I just made your spice Zucchini Soup and all I can say is I can’t get enough of it. It is so delcicious! I will have to double the recipe next time as it’s definitely not enough for my family..it really is heavenly…

  14. Laida

    I just made this and it so delicious!! I have to make double next time as I like to prepare my meals for about a week..My family would devour this in one sitting…Thanks for a great recipe!!

    • Thank you so much Laida for the wonderful feedback!! It means so much to me. Thank you so much for trying the recipe!! Yes, I agree it doesn’t make enough for how quickly it gets devoured, lol!

  15. [...] beautifully. I chose vegetables that are filling, so no need for meat in this bell pepper! Click here for a spinoff of this recipe into my zucchini [...]

  16. [...] This is what they should look like after scraping out the insides. Save the insides for this recipe! [...]

  17. HI there, I made this soup tonight and my son and I both love it! So tasty delicious and a great consistency. Will be making this a lot I suspect. Of course, over here in Scotland, we call zucchini courgette.

    • brandi.doming@yahoo.com

      Thank you so much for leaving feedback Grace, that means so much to me and I’m so glad you enjoyed it so much! I love hearing from my readers!

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