This Zucchini Soup Recipe is super easy to make. It's light and healthy: the perfect detox Italian meal. A few simple ingredients and you've got a delicious, satisfying lunch!
This post contains Affiliate Links. Please see the disclaimer here.
Remember that old saying "don't judge a book by it's cover"? This recipe perfectly illustrates the importance of this rule! For as long as I can remember, my beautiful Grandma Rose made this simple, light recipe for our family. Once I got over the picky-eating stage of my childhood, I became a relatively good eater.
But throughout my childhood and teen years, I still refused to even try Grandma's Zucchini. I'm kind of embarrassed to admit this, but here goes. The reason I refused to try this dish was because I thought it looked gross. So silly, right? I'm pretty sure I even knew deep down inside how silly it was.
Everything my Grandma made was consistently delicious. So logic would imply that this recipe would also be delicious. But I was a kid, and as I now understand more than ever, kids don't always operate on logic. I could not get past the mushy look (I'm always been a person who doesn't favor mushy textures. I still cannot bring myself to eat oatmeal, but that's a whole other blog post!).
Then, one fateful afternoon when I was around 18 or 19 years old, I was hanging out at Rosie's apartment enjoying various dishes with some of our extended family. This was not a new situation. Being as close as I was with my grandparents, I often found myself among many members of my large family enjoying the fruits of her labor (she was the matriarch and was famous for her fantastic skills in the kitchen).
For some reason unknown to me, I made myself a small bowl of the zucchini and gave it a shot. And then another bowl. And then another. I was hooked. And the rest, as they say, is history.
Eventually, I learned to make this dish and it has become a fixture in my rotation of lunch recipes. Is it the prettiest? No. But it is absolutely light and delicious. It's pretty healthy and super easy to make. It's also inexpensive which never hurts.
I like to enjoy it over brown rice and sprinkled with Romano cheese. I was especially excited to make it this weekend because after a long week of delicious but heavy foods, my body needed a break. This tastes super delicious served alongside my Open Face Tuna Melt.
The recipe you see below can easily be doubled to feed a crowd or make a bigger batch if you want more. I made a smaller amount because J doesn't eat zucchini and I don't like wasting food (my mom tells me you can freeze it, but I'm skeptical).
I call it a "soup" for lack of a better term because it's most similar to a soup but it's not extremely broth-y.You could always add more broth if you wanted it more soup-y. It's up to you.
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.
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
You can find a full index of my recipes here.
Don't forget to follow The Life Jolie on Pinterest for more recipe inspiration!
Linked up at
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