This zucchini soup is simple, light, and comes together in about 30 minutes. With just a handful of ingredients, it turns into a comforting, everyday kind of meal that still feels really satisfying.
Jump to:
Why You’ll Love This Zucchini Soup Recipe
This recipe proves that you shouldn’t judge a book by its cover. It’s been made in my family for years by my Grandma Rose, and for the longest time, I refused to even try it just because of how it looked. But once I finally did, I went back for another bowl… and then another.
It comes together quickly, uses ingredients you probably already have, and feels especially good when you want something a little lighter. It may not be the prettiest dish, but it’s comforting, inexpensive, and always satisfying. Here’s why you should make it:
- Simple ingredients
- Light but still filling
- Ready in 30 minutes
- Easy to double
Ingredient Information And Substitutions
- Zucchini- The base of the dish. I like to peel mine, but you don't have to if you prefer the texture. If it's a larger zucchini, remove the seeds.
- Onion- Adds depth and flavor. A yellow onion is perfect.
- Broth- Keeps everything light while adding flavor. I prefer chicken broth, but vegetable broth works fine as well.
- Salt- Start small and adjust as everything cooks down.
- Black pepper- Adds a bit of warmth. Adjust the amount to your taste.
- Eggs- Cracking in a few eggs at the end and mixing them in really well gives it the effect of a Stracciatella soup (aka an Italian version of egg drop soup).
How To Make Squash Zucchini Soup
Step 1- Heat the oil.
Warm olive oil in a pot over medium to medium-high heat.
Step 2- Cook the onions.
Add the chopped onion, season lightly with salt and pepper, and let it soften for a few minutes. Keep an eye on the pieces so they don’t brown, lowering the heat if needed.
Step 3- Add the zucchini.
Stir in the zucchini and season again lightly. Let everything cook for about 10-15 minutes, until the zucchini softens and begins to release moisture. Reduce the heat if needed to avoid browning.
Step 4- Pour in the broth.
Pour in the broth and let it simmer gently for about 5-10 minutes, until everything is tender and well combined.
Step 5- Add eggs.
Once the zucchini is fully softened and the flavors have come together, bring up the temperature to medium-high so that the soup is bubbling.
Crack in the eggs one at a time, using your spoon to break them up and mix them in, making sure to break the yolks. You will see the strings of egg solidify and cook as you stir them in the boiling water.
Step 6- Finish and serve.
Cook a few minutes more and serve over rice with plenty of Romano cheese.
Frequently Asked Questions
It’s somewhere in between. It has some broth, but it’s not overly liquid-heavy. If you prefer it more soup-like, just add extra broth to reach your desired consistency.
I prefer not to, because I love the texture and the eggs.
Yes, it doubles really easily. Just use a larger pot and give everything a bit more time to cook down properly. At this point, I don't even use measurements... I just do it by feel and the amount I'm looking for.
Tips For Making Chicken Soup With Zucchini
- Keep the heat on the lower side once the zucchini goes in. Let it slowly break down and release its moisture without browning.
- The eggs make it richer, but you can just as easily leave them out if the taste (or texture) bothers you.
- This is a great base recipe to build on. Other zucchini soup recipes include garlic, fresh herbs, or even a sprinkle of cheese on top when serving to change it up a bit.
- I like to serve this over rice, with a piece of crusty bread. It helps soak up the broth and makes it feel more like a full meal.
- Ingredients to prep ahead- Chop the zucchini and onion ahead of time and store them in the fridge.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. You can freeze it, but the texture may soften slightly.
What To Serve With This Recipe
This dish works great on its own, but you can easily turn it into a full meal with a few simple additions:
- Easy Deviled Eggs
- Fried Cabbage With Bacon Recipe
- Broccoli Rabe and Ricotta Crostini
- Cinnamon Toast Crunch Bars
Other Soup Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Zucchini Soup
Equipment
- 1 Peeler
Ingredients
- 2 Tablespoons olive oil
- 1 cup onion chopped
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 3 cups zucchini peeled and chopped (remove seeds if you're using larger zucchini)
- 3 cups chicken broth
- 2-3 large eggs
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onions, sprinkle with a pinch of salt and pepper to taste and sweat them for a few minutes (manage your heat to make sure they don't brown).
- Add zucchini to the pot and again sprinkle remaining salt and pepper to taste. Let these cook for about 10-15 minutes stirring periodically until they begin to break down and release a little moisture. The onions will also break down more.
- Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium and let it simmer for 10-15 minutes. Taste and adjust seasoning as needed.
- Increase the heat so that the soup is bubbling and crack your eggs into the pot one at a time, breaking the yokes and stir them in to combine. You will see the broken up egg solidify and the it will take on the appearance that's similar to egg drop soup after a couple minutes.
- Once the eggs are cooked, serve immediately over rice with plenty of Romano cheese.
Video
Notes
- Keep the heat on the lower side once the zucchini goes in. Let it slowly break down and release its moisture without browning.
- The eggs make it richer, but you can just as easily leave them out if the taste (or texture) bothers you.
- This is a great base recipe to build on. Other zucchini soup recipes include garlic, fresh herbs, or even a sprinkle of cheese on top when serving to change it up a bit.
- I like to serve this over rice, with a piece of crusty bread. It helps soak up the broth and makes it feel more like a full meal.
- Ingredients to prep ahead- Chop the zucchini and onion ahead of time and store them in the fridge.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. You can freeze it, but the texture may soften slightly.
Nutrition
Nicole Neverman says
Jessy says
Kristina and Millie says
Jessy says
Scott says
Jessy says
Carla says
Jessy says
Tiffany says
Jessy says
Tiffany says
Jessy says
monika says
Jessy says
Jessy says