Spicy And Oh So Creamy Zucchini Soup

Spicy And Oh So Creamy Zucchini Soup


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Enjoy this vegetarian soup that has a spicy jalapeno kick! Garnish this creamy dish with fresh mint or cilantro for presentation.

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Time needed

5 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • 4 T. olive oil
  • 1 onion, diced
  • 1 jalapeno, seeded and diced
  • 4 cloves garlic, minced
  • 2 lb. zucchini, cubed
  • 1 ½ C. bread, chopped
  • 3 C. vegetable broth
  • 1 C. water
  • ¼ C. mint leaves, chopped
  • ¼ C. cilantro leaves, chopped
  • Salt and pepper to taste
  • 2 tsp. lemon juice

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In a pot, heat oil and sauté onion and jalapeno until tender. Add in garlic and zucchini, cook for 5 minutes, and season with salt and pepper. Pour in broth and water and add bread; simmer for 20 minutes. Remove from heat, stir in mint and cilantro, and use an immersion blender to blend until creamy. Stir in lemon juice and season with extra salt and pepper.

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