Summer Zucchini Soup - Supper with Michelle

 

This Summer Zucchini Soup is ideal for right now, when the weather is still hot and you may be in the mood for soup, but maybe a lighter or cooler version. This soup is exactly that. It’s light and flavorful and down right delicious! When I developed this recipe, I had envisioned those of you that may grow your own zucchini and may have a surplus of it right now.

I prefer this soup basically served at room temperature. But for those of you that prefer warm soup, then you can certainly gently warm it, if that’s the case. I’ve added shrimp here, but it can easily be omitted if you’re wanting something vegetarian. Or you could add other things to the topping to bulk it up a bit.

I’ve also added a little bit of queso fresco, which can be omitted or substituted with a little bit of feta cheese or even something like some pan-seared halloumi.

 

Similar to my cookbook, you can freestyle this soup and make it your own.

Here’s a few ways to freestyle this recipe:

  • use other fresh herbs such as basil, dill, or parsley instead of cilantro
  • use 1/3 cup sautéed sweet Vidalia onions instead of scallions
  • use yellow squash instead of zucchini
  • use grilled zucchini and corn for a smokier taste
  • top with some pan-seared halloumi and omit the queso fresco and shrimp

Here are some other additions and ideas to consider:

  • add diced avocado
  • add diced bell peppers
  • add diced cucumbers
  • add minced red onions

Are there ways to veganize this recipe???

Sure. Omit the shrimp and I would recommend adding diced avocado like I mentioned above. Use an unsweetened non-dairy yogurt or sour cream instead of Greek yogurt. And omit the queso fresco and/or use a vegan feta cheese.

 

Summer Zucchini Soup - Supper with Michelle

 

Looking for other great meal ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on InstagramFacebookTiktokYouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Summer Zucchini Soup. The full printable recipe is below. Enjoy!

Summer Zucchini Soup - Supper with Michelle

Get the Recipe: Summer Zucchini Soup

This Summer Zucchini Soup is ideal for right now, when the whether is still hot and you may be in the mood for soup, but maybe a lighter or cooler version. This soup is exactly that.
5 from 2 reviews

Ingredients

For the soup:

  • a good drizzle olive oil
  • 12 ounces zucchini, cut into 2 inch pieces
  • salt and pepper, to taste
  • 2 scallions, cut into thirds
  • 1 clove garlic
  • 1 ½ to 2 cups vegetable broth, depending on desired consistency
  • cup plain Greek yogurt , or sour cream
  • a small handful cilantro leaves

For the Shrimp:

  • 6 ounces large shrimp, peeled, deveined, and roughly chopped

For the topping:

  • 1 medium roma tomato, diced
  • ½ cup corn, cooked
  • ½ small jalapeno, seeded and minced
  • 1 medium lime, the juice
  • a small handful cilantro leaves, roughly chopped
  • salt and pepper, to taste

Optional topping:

Equipment

  • Large Skillet
  • high-speed blender
  • Cutting Board
  • Chef's Knife
  • Medium Bowl

Instructions

Cook the zucchini and scallions:

  • Heat a good drizzle of olive oil over medium-high heat, in a large skillet. Add in the zucchini, season lightly with salt and pepper, and sauté until golden on all sides, about 5 minutes. Add in the scallions and garlic clove and sauté until the scallions have softened and the garlic is slightly golden and fragrant, about 2 to 3 minutes. Transfer that mixture into the base of the high-speed blender once done and let it cool.

Cook the shrimp:

  • Using the same skillet, over medium heat, drizzle in a little more oil, if needed. Add in the shrimp and season lightly with salt and pepper. Sauté until cooked all the way through and the shrimp are a bright pink color, about 3 to 5 minutes. Remove from the heat to cool.

Blend the soup:

  • Once the zucchini has cooled slightly, add in the vegetable broth, yogurt, cilantro, salt, and pepper. Blend until smooth, about 15 seconds. Taste and add more salt and pepper, if needed.

Prepare the topping:

  • In a medium bowl, add all of the ingredients for the topping along with the shrimp and give it a stir. Taste and add more salt and pepper, if needed.
  • To serve, pour the soup into two bowls. Spoon some of the topping onto the center of each bowl. Shower with queso fresco and enjoy!
Calories: 221kcal, Carbohydrates: 24g, Protein: 22g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 119mg, Sodium: 1328mg, Potassium: 837mg, Fiber: 4g, Sugar: 11g, Vitamin A: 1485IU, Vitamin C: 49mg, Calcium: 221mg, Iron: 2mg