Zucchini Soup

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.

Course Appetizer, Lunch

Cuisine Healthy, Soup

Diet Low Calorie

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 94kcal

Author Jessy Freimann

Equipment

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.

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