Spicy Zucchini Soup

This spicy zucchini soup is my go-to when I have an abundance of zucchini, especially those oversized ones that suddenly appear in the garden. It’s light yet satisfying, with a gentle heat from jalapeño, freshness from mint and cilantro, and a smooth, creamy texture without needing heavy cream. I love serving it hot on cooler evenings or chilled on warm days—it’s wonderfully versatile.

Why You’ll Love This Recipe

I like how quick and easy this soup is to prepare—perfect for a weeknight dinner. It’s a great way for me to use up a lot of zucchini in one go, and the flavors are fresh, bright, and a little bit spicy. I also appreciate that it’s adaptable for gluten-free or vegan diets, and that it keeps well in the fridge or freezer. The fact that I can enjoy it either warm or cold makes it one of my favorite transitional-season dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Extra virgin olive oil

• Onion, finely chopped

• Jalapeño chile, chopped and deseeded

• Garlic, chopped

• Zucchini, chopped (skin on unless thick or tough)

• Day-old bread (or rice/potatoes for gluten-free option)

• Chicken or vegetable stock

• Water

• Fresh mint leaves, chopped

• Fresh cilantro, chopped (optional)

• Lemon juice

• Salt and pepper to taste

• Lemon wedges for garnish (optional)

Directions

1. I heat olive oil in a large pot over medium-high heat. I add the onion and jalapeño, cooking for about 4–5 minutes until the onion turns translucent.

2. I stir in the garlic and zucchini, cooking for another 3–4 minutes and sprinkling with salt.

3. I add the bread (or rice/potatoes), stock, and water. I bring it to a simmer, then reduce the heat to low and cook for about 20 minutes. If using uncooked potatoes, I simmer a little longer until they’re tender.

4. I remove the soup from the heat, add the mint and cilantro, and purée it until smooth using a blender or immersion blender.

5. I return the soup to the pot, stir in lemon juice, and adjust seasoning with salt and pepper.

6. I garnish with lemon wedges and serve hot or chilled.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• I sometimes swap the mint and cilantro for basil or parsley for a different herbal note.

• For a creamier soup, I stir in a splash of cream at the end (avoiding boiling it).

• I can add a roasted red pepper for a smoky, slightly sweet twist.

• For extra heat, I leave some jalapeño seeds in.

storage/reheating

I store the soup in an airtight container in the fridge for up to a week. To reheat, I warm it gently on the stovetop or in the microwave. For freezing, I keep it up to three months, thaw it overnight in the fridge, and blend again if it separates after thawing.

FAQs

Can I make this soup vegan?

Yes, I use vegetable stock instead of chicken stock and replace the bread with rice or potatoes.

Do I need to peel the zucchini?

I don’t peel it unless the skin is thick or tough. The skin adds flavor, color, and nutrients.

Can I make it less spicy?

Yes, I simply use less jalapeño or remove all the seeds and ribs for a milder flavor.

Can I serve this soup cold?

Absolutely. I enjoy it chilled in summer—it’s refreshing and still full of flavor.

What’s the best way to thicken it without bread?

I use potatoes or rice, or add a little cream at the end for richness.

Conclusion

I find this spicy zucchini soup to be the perfect blend of comfort and freshness. It’s easy to make, flexible with ingredients, and works for both warm and cold servings. Whether I’m clearing out a summer garden or just craving a healthy, flavorful soup, this recipe always delivers.

Spicy Zucchini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A light yet satisfying zucchini soup with a gentle jalapeño heat, fresh herbs, and a smooth, creamy texture—delicious served hot or chilled.

• Total Time: 55 minutes
• Yield: 4 servings

Ingredients

Extra virgin olive oil

1 onion, finely chopped

1 jalapeño chile, chopped and deseeded

2 cloves garlic, chopped

4 cups zucchini, chopped (skin on unless thick or tough)

1 cup day-old bread, cubed (or rice/potatoes for gluten-free option)

4 cups chicken or vegetable stock

1 cup water

1/4 cup fresh mint leaves, chopped

2 tablespoons fresh cilantro, chopped (optional)

2 tablespoons lemon juice

Salt and pepper, to taste

Lemon wedges, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add onion and jalapeño; cook 4–5 minutes until onion turns translucent.
3. Stir in garlic and zucchini; cook 3–4 minutes, sprinkling with salt.
4. Add bread (or rice/potatoes), stock, and water. Bring to a simmer, then reduce heat and cook 20 minutes (longer if using uncooked potatoes until tender).
5. Remove from heat, add mint and cilantro, and purée until smooth using a blender or immersion blender.
6. Return soup to pot, stir in lemon juice, and season with salt and pepper.
7. Garnish with lemon wedges and serve hot or chilled.

Notes

• Swap mint and cilantro for basil or parsley for a different flavor.
• For a creamier soup, stir in a splash of cream at the end.
• Add roasted red pepper for a smoky sweetness.
• Leave some jalapeño seeds in for extra heat.
• For vegan or gluten-free, use vegetable stock and replace bread with rice or potatoes.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Fusion
• Diet: Vegan

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 130
• Sugar: 5g
• Sodium: 480mg
• Fat: 5g
• Saturated Fat: 0.8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg