This easy spicy zucchini soup is warm and comforting, perfect for a chilly day. Made with fresh zucchini, garlic, and a hint of spice, it’s a tasty treat for everyone!
I love how this soup comes together in just one pot. Just blend it up and enjoy! Perfect for lunch or dinner, especially with some crusty bread on the side! 🍞
Key Ingredients & Substitutions
Olive Oil: I love using extra virgin olive oil for this soup because it adds a rich flavor. If you need a substitute, avocado oil also works well as it has a high smoke point and a mild taste.
Zucchini: Fresh zucchinis are key for this soup. If you can’t find zucchini, you might try yellow squash as a substitute. They have similar textures and flavors.
Jalapeño Pepper: This adds the spice! If you prefer a milder soup, you can use a green bell pepper instead. For more heat, consider using serrano peppers or adding more jalapeños.
Vegetable Broth: Homemade broth adds extra flavor, but store-bought works just fine. If you’re looking to reduce sodium, choose low-sodium vegetable broth or use water instead for a lighter option.
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan of cilantro, parsley is a great substitute. Or, if you want a different flavor profile, fresh basil adds a unique twist!
How Do I Get the Best Flavor from My Onions and Garlic?
Getting the right flavor from onions and garlic is key to making this soup delicious. The goal is to caramelize the onions slightly to enhance their sweetness, while keeping the garlic fragrant, not burnt.
- Start by heating the olive oil over medium heat until warm.
- Once the oil shimmers, add the diced onions and let them cook until they are soft and translucent, about 5 minutes.
- Add the minced garlic and jalapeño for 1–2 more minutes, stirring frequently. This helps release their natural oils and flavors.
Keep an eye on the heat; if it’s too high, the garlic can burn quickly, which can make the whole dish taste bitter. Adjust as needed!
Easy Spicy Zucchini Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium zucchinis, chopped
- 1 small jalapeño pepper, seeded and finely chopped (adjust to taste for spiciness)
- 4 cups vegetable broth or water
- 1/2 cup fresh cilantro or parsley, chopped
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh mint leaves, for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 20-25 minutes to cook. In total, you’re looking at about 35-40 minutes from start to finish, making it a quick and delicious meal option!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion. Sauté the onion for about 5 minutes, or until it becomes soft and translucent. This will add a lovely base flavor to your soup.
2. Add Garlic and Jalapeño:
Next, add the minced garlic and the finely chopped jalapeño pepper to the pot. Stir frequently for about 1-2 minutes, until fragrant. Be careful not to let the garlic burn, as it can make the soup taste bitter.
3. Cook the Zucchini:
Now, it’s time to add the chopped zucchinis and ground cumin. Stir everything together and cook for an additional 5 minutes. You’re looking for the zucchini to become slightly tender here.
4. Simmer the Soup:
Pour in the vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the zucchini is fully tender.
5. Blend the Soup:
Remove the pot from heat. If you’re using an immersion blender, blend the soup until it’s nice and smooth. If you don’t have one, carefully transfer the soup in batches to a blender, blend it, and return it to the pot afterward.
6. Add Fresh Flavors:
Stir in the lime juice and then season with salt and freshly ground black pepper to taste. This will brighten up the flavors beautifully!
7. Serve and Enjoy:
Finally, ladle the hot soup into bowls. If you’d like, garnish with fresh mint leaves for a refreshing touch. Serve warm and enjoy your delicious, spicy zucchini soup!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Soup?
Yes, you can use frozen zucchini! Just make sure to thaw it first and drain any excess water before adding it to the pot. This helps avoid a watery soup and maintains the flavor.
How Can I Make This Soup Creamier?
If you want a creamier texture, consider adding a splash of heavy cream or coconut milk after blending. You can also include a peeled potato during the cooking step, which will create a creamy consistency once blended.
Can I Substitute the Jalapeño for Another Pepper?
Absolutely! If jalapeños are too spicy for you, try using a diced bell pepper for a milder flavor. Conversely, if you’re looking for more heat, serrano peppers or even a pinch of crushed red pepper flakes can be added.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or microwave. If the soup thickens in the fridge, you can add a splash of water or broth while reheating to thin it out.
