summer zucchini soup

summer zucchini soup in mug an bowl outside table
summer zucchini soup 1/2 mug and 1/2 bowl

Summer zucchini soup

Summer zucchini soup is the perfect way to make the most of this abundant vegetable. Known as zucchini in the U.S. and Australia, and courgette in the U.K. and Europe, this versatile squash is a summer favorite. Its mild flavour makes it ideal for soups, stews, and salads. With its high water content, zucchini is naturally hydrating, making summer zucchini soup a refreshing option when the weather gets hot.
This soup isn’t just light—it’s also healthy. Zucchini is packed with vitamins A and C, fiber, and antioxidants, supporting digestion and boosting the immune system. Adding a handful of spinach to the soup enhances its nutrient profile even more, while a drizzle of olive oil or a sprinkle of gremolata (check out my recipe for homemade origanum gremolata) adds a flavorful finishing touch.
What makes summer zucchini soup even more appealing is how easy it is to prepare. In just 30 minutes, you can have a silky-smooth soup ready to serve. Whether you enjoy it warm for a light dinner or chilled as a refreshing lunch, it’s a dish that fits perfectly into the Mediterranean-inspired lifestyle.
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Course Main Course, starter
Cuisine European
Servings 4 people

Ingredients
  

  • 15 ml canola or olive oil
  • 1 medium onion, chopped
  • 500 g zucchini, chopped
  • 1 garlic clove, minced
  • 2 sprigs thyme
  • 1 1/2 tsp salt
  • 10 grinds fresh black pepper
  • 500 ml veggie or chicken stock
  • 100 ml dry white wine (optional)
  • 120 g fresh spinach
  • 4 tsp homemade gremolata, link to the recipe in notes (optional)

Instructions
 

  • Heat the Oil:
    Warm olive or canola oil in a non-stick pot over medium heat.
  • Sauté the Onion:
    Add chopped onion and fry until it becomes translucent and soft.
  • Add Zucchini, Garlic, and Thyme:
    Stir in the zucchini, minced garlic, and fresh thyme. Cook for a couple of minutes, ensuring the garlic doesn’t burn.
  • Season and Deglaze:
    Add salt, pepper, and a splash of white wine (optional). Pour in the vegetable stock.
  • Bring to a Boil and Simmer:
    Bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes or until the zucchini is tender.
  • Add Spinach:
    Toss in fresh spinach leaves, cover the pot, and let them wilt for a couple of minutes.
  • Blend Until Smooth:
    Use a blender or immersion blender to puree the soup until silky smooth.
  • Serve with a Topping:
    Top the soup with homemade gremolata (check out my origanum gremolata recipe), or drizzle with olive oil for a simple finish.
  • Enjoy:
    Serve at room temperature or chilled, perfect for a light summer meal!
Keyword summer zucchini soup

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