Spicy zucchini soup made with fresh zucchini, jalapeno, aromatics, lemon and a touch of cream.
The best creamy zucchini soup… ever.
How to make spicy zucchini soup
- Olive oil and butter. I like to use a combination of both for the olive oil and butter flavor. You can use one or the other if you'd like, though.
- Yellow or white onion. Either will do! We just need some aromatics in this soup to make it super delish.
- Jalapeno. For that spice! A serrano would work fine, too.
- Zucchini. You'll need about 5 small zucchini, from the market or garden!
- Garlic. Use a little or a lot, it's up to you.
- Celery salt. I'd consider this ingredient optional, but it does provide a rich depth of flavor to the soup.
- Stock. I like to use unsalted veggie stock, but if you have chicken on hand, that works too.
- Lemon. Acidic ingredients like citrus bring a bright and fresh flavor to soups (and pretty much any recipe).
- The acid also sort of mimics salt, so you can cut back a bit on how much salt you use if you add an acidic ingredient.
- Cream. Half and half or heavy cream works well here.
- You could even use a touch of evaporated milk.
- A cutting board and chef's knife for chopping the produce.
- A Dutch oven or soup pot to cook everything in.
- A wooden spoon.
- Measuring cups and spoons (or you can wing it).
- An immersion blender (or traditional blender).
- Bowls and spoons for serving.
- Before cooking, chop all of the spicy zucchini soup ingredients and prepare your mise en place. This just means "everything in it's place".
- It makes the cooking process less stressful and a smooth process.
- The first step is to saute the aromatics. In a Dutch oven, heat olive oil or butter to medium heat.
- Add the onion and jalapeno and sauté 5-6 minutes or until slightly soft.
- Add the zucchini and sauté another 5-6 minutes or until soft.
- Stir in the garlic, salt, black pepper and celery salt 30-60 seconds or until the garlic is fragrant.
- Next, add the stock and bring to a simmer for 8-10 minutes or until the zucchini is very soft.
- Use an immersion blender to puree the soup until smooth.
- (Alternatively, transfer the mixture to a blender and puree until smooth, then place back in the pot.)
- Finish the soup by stirring in the lemon zest and juice and half and half or cream in the soup.
- Taste and adjust seasoning, if necessary.
- If it tastes a bit lackluster, add a bit more lemon, taste again and if it's still a little bland, add a pinch of salt at a time until it tastes bright and flavorful.
- Serve in bowls and enjoy!
Ingredient Substitution & Alterations
- Instead of olive oil or butter: Try ghee or a neutral flavored oil like avocado.
- If you don't like spicy food: Skip the jalapeno or use less.
- Instead of zucchini: Try this soup with broccoli or cauliflower or do half and half.
- For a lower sodium version: Cut back on the salt and try adding a bit more lemon juice.
- To make it gluten free: Make it as-is! This recipe is naturally gluten free.
- To make it dairy free: Skip the cream.
- To make it vegan: Skip the cream and use all olive oil (no butter).
- Store in the refrigerator in an airtight container up to 3 days.
- Reheat on the stovetop until heated through or microwave 1-2 minutes or until heated through.
- Taste and adjust the seasoning, if needed.
- Store in the freezer in an airtight container up to 2 months.
- Let the soup thaw in the refrigerator, then reheat on the stovetop until heated through or microwave 1-2 minutes or until heated through.
- Taste and adjust the seasoning, if needed.
- An immersion blender is an inexpensive, time-saving kitchen tool.
- You can puree soups, sauces and pretty much anything right in the pot you're cooking in.
- In this recipe, once the ingredients are soft, simply use the immersion blender to puree the soup until super smooth - right in the Dutch oven!
- No transfer necessary.
- If you don't have an immersion blender, you can certainly use a traditional blender.
- Carefully transfer the soup to the blender and place the lid on top.
- Because the soup is hot, it can blow the lid off the blender once you turn the machine on.
- To avoid this, remove the little plastic seal on the lid of the blender and place a kitchen towel over it so some of the steam can escape.
- Hold the lid down on the blender when you turn it on.
- Puree until smooth, then transfer it back to the Dutch oven to finish the soup.
My other favorite zucchini recipes:
- Sweet Corn & Zucchini Gnocchi Skillet
- Ricotta & Beef Zucchini Roll-Ups
- Lemon Poppy Seed Zucchini Muffins
- Cinnamon Crunch Zucchini Banana Bread
- Crispy Zucchini Fritters
- Double Chocolate Zucchini Bread
Spicy Zucchini Soup
Spicy zucchini soup made with fresh zucchini, jalapeno, aromatics, lemon and a touch of cream. The best creamy zucchini soup... ever.
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins
- Total Time: 25-35 mins
- Yield: Serves 8
- Category: Soups
- Method: Stove-Top
- Cuisine: American
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium yellow or white onion, peeled and diced
- ½ medium jalapeno, seeded and sliced
- 5 small zucchini (about 1 ½ pounds), cubed
- 2-3 cloves garlic, peeled and sliced
- 2 ½-3 teaspoons coarse salt
- ¾ teaspoon black pepper
- ¼ teaspoon celery salt
- 2 cups unsalted vegetable stock
- Zest and juice from ½ medium lemon
- 3 tablespoons half and half or heavy cream
- In a Dutch oven, heat olive oil or butter to medium heat. Add the onion and jalapeno and sauté 5-6 minutes or until slightly soft. Add the zucchini and sauté another 5-6 minutes or until soft. Stir in the garlic, salt, black pepper and celery salt 30-60 seconds or until the garlic is fragrant.
- Add the stock and bring to a simmer for 8-10 minutes or until the zucchini is very soft. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the mixture to a blender and puree until smooth, then place back in the pot.)
- Stir the lemon zest and juice and half and half or cream into the soup. Taste and adjust seasoning, if necessary.
- Serving Size: ⅛ of recipe
- Calories: 65
- Sugar: 4g
- Sodium: 530mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 6mg
Keywords: soup, soups, zucchini, summer, produce