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
Ingredients
- 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
Instructions
- 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.
This is the same kind of soup that my mom makes! It is heavenly! 🙂 Yum!
It is delicious and SO healthy!! That’s great that your mom makes you zucchini soup, so sweet!
Hi Brandi, beautiful presentations & color, this looks fantastic!
Oh thank you so much Christina!! So nice of you. 🙂
Wow YUM!! I’m sharing this with my sister
Thank you Heather..I hope you both enjoy it! 🙂
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!
This weekend, ths out is on! Yum!
Ahhh I meant this soup is on!!
Awesome, I hope you like it! 🙂
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! 🙂
This looks so good!
Thank you, it’s my favorite soup 🙂
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 🙂
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…
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!
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.
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!
I was looking for a red pepper zucchini soup as I have done either one or the other, but not both combined. Found your site and your recipe and it is on the stove as we speak. The cumin makes the house smell heavenly! Can’t wait to taste it. Thanks!
Awesome! I hope you love it…please let me know how it turned out for you!
I made this soup last night and it’s FANTASTIC! I used green bell peppers and a jalapeño so it’s a gorgeous color–I love it! Thank you so much for, yet again, a wonderful recipe 🙂
Yay Courtney! Thank you so much for making another one of my recipes! This is one of my favorites too, you are the best! 🙂
Silky smooth, so delicious. Another great recipe! I adore spice so I added extra jalapenos. 🙂
I’m so happy you loved the soup Caroline, thank you so much for making it!! I just made this myself this evening…it’s one of my favorite soups!
Hi! Great soup. I opted to leave the peels on my zucchini — that’s where most of the phytonutrients are and I’d rather have very healthy soup. No one seems to mind the “ugly” green which, to me, isn’t any worse than pea soup or broccoli soup. In any case, it’s a good recipe!
Thank you so much Jem for the feedback, I’m so glad you enjoyed the soup!!