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 dairy-free soup. The purée I made for the stuffed peppers was so delicious, I decided to make a spin-off of it into a soup. It is creamy, smooth and perfectly spicy.
My husband raved about it. I toasted some diced zucchini as a topping, omg, 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 spicy zucchini pepper soup. It is rich in flavor and has a nice kick from the jalapeños. Using a small 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!
Please let me know below what you think of this Vegan Spicy Zucchini Pepper Soup! It is one of my all-time favorite recipes I’ve ever written! Leave feedback and star rate the recipe below!
Spicy Zucchini Pepper Soup
- 6 1/2 heaping cups (820g) peeled and diced zucchini (you'll reserve 1/2 cup later for garnish)
- 1/2 cup (80g) chopped red bell pepper
- 3 large garlic cloves, minced
- 3 tablespoons olive oil or use 1/4 cup broth for oil-free
- 6 jalapeño slices chopped from jar (use 4 or 5 if you don't want it overly spicy)
- 1 cup (240g) low-sodium vegetable broth
- 2 teaspoons (10g) 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. (If you don't peel the zucchini, then your soup will be an ugly green color.)
- Mince the garlic and chop the bell pepper and jalapenos as well. Set aside.
- Add the olive oil (or broth) to a large pot over medium low heat. Add the zucchini, bell pepper, cumin and salt. Stir and cook for 5 minutes, stirring often. Add the garlic and cook 10 minutes more, stirring occasionally. If using broth instead of oil, add more if needed, but the zucchini release a lot of water while they cook, so you shouldn't need any. Make sure most of all the broth is gone before the next step.
- Add the jalapeños and the 1 cup vegetable broth and bring to a boil. Once boiling, turn the heat to simmer, cover 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, sprinkle with salt and broil for a few minutes until they are golden brown. 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.