Spicy Zucchini Soup Recipe | Yummly

Spicy Zucchini Soup

SIMPLY RECIPES(10)
Samtron3000: "The flavor is yummy! I used 2 whole jalapeños bec…" Read More
13Ingredients
55Minutes
210Calories

Ingredients

US|METRIC
  • 4 tablespoons olive oil
  • 1 onion (finely chopped)
  • 1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be, seeds, stems and ribs removed and discarded, chopped)
  • 3 garlic cloves (chopped)
  • 2 pounds zucchini (chopped, skin on, about 5-6 cups)
  • 1 1/2 cups day old bread (chopped)
  • 3 cups chicken broth (use vegetable broth for vegetarian option)
  • 1 cup water
  • 1/2 cup fresh mint leaves (spearmint, loosely packed, chopped)
  • 1/2 cup fresh cilantro (loosely packed, chopped, optional)
  • 2 teaspoons lemon juice
  • salt
  • pepper
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    NutritionView More

    210Calories
    Sodium11% DV270mg
    Fat23% DV15g
    Protein14% DV7g
    Carbs5% DV14g
    Fiber16% DV4g
    Calories210Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium270mg11%
    Potassium860mg25%
    Protein7g14%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber4g16%
    Sugars8g16%
    Vitamin A15%
    Vitamin C80%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    Samtron3000 6 months ago
    The flavor is yummy! I used 2 whole jalapeños because this household loves our spicy food and I might even throw in another next time ;) also, I used rice to thicken it. The one cup seemed too much as it came out thick after blending. Not as brothy as the picture, more bisque-like. But will definitely be trying again because it is super yummy
    Michelle Briggs a year ago
    I used two jalapenos because I like it spicy. Great recipe thanks for sharing!
    Diana Carter 2 years ago
    We really enjoyed it! Quick and tasty meal. I used a whole jalapeño and it still wasn't very spicy however. It did have a bit of a 'kick' that would grow but not much. We will definitely be making this again, just with 1.5 jalapeños 👌
    Jason L. 2 years ago
    Very nice... Added pickled 🌶!!! Spicy & yummy 😋
    Zee 2 years ago
    It was really good. Not as spicy as expected even with a full jalepeno but next time will just do more.
    RACHEL M. 3 years ago
    Tasty soup. Used a full jalapeño without any seeds and the heat was perfect. Used 4 cups of chicken broth and no water because a carton of broth is 4 cups, so why use only 3 cups? I also used more zucchini because I had a big one from the garden that weighed closer to 2.5 lbs. The soup was a nice consistency at the end. Very good.
    Erin M. 3 years ago
    I made the soup, it was very good for dinner. My only "complaint" is that it's not anywhere near as good for left overs. You get more of the flavor of the bread coming through when it's reheated. Will try again maybe with less of the bread. Seasoning and other ingredients make for a very good soup. It is worth trying.
    Chris Politick 4 years ago
    I've cooked this soup time and time again. You will be pleasantly surprised on the delicious taste zucchini will make. I was shocked. I'm gonna cook it tonight.
    Christina M. 4 years ago
    Very good recipe. I added a whole jalapeno as opposed to a half and since I didn't have any day old bread, I bought a grocery store bolillo and dried it in the oven for a few minutes before cutting it and adding it to the recipe.
    Sonalika D. 4 years ago
    It came out well . I used vegetable broth instead .great recipe n very simple to make indeed with simple ingredients. I prefer using bread as thickening agent in the soup .

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