This Italian zucchini soup is easy to make and really brings out the best in fresh summer vegetables. It only requires a few ingredients and about 30 minutes to prepare.
Do you have a glut of zucchini this summer? Try this honest Italian zucchini soup. Itโs a great recipe for using a lot of zucchini, and itโs easy to make, delicious, and incredibly versatile; you can pretty much add anything you like to it.ย
And if you still have some zucchini, try these amazing Corn and Zucchini Fritters!
Ingredients: 9 + oil, salt, and pepper
Prep time: 10 minutes
Cooking time: 20 minutes
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Recipe ingredients
Zucchini: I used two medium ones and cut them into half-moons. If you have small zucchini, slice them into rounds. If you have a giant zucchini, be sure to remove the seeds with a spoonโtheyโre tasteless and have an unpleasant texture.
Rice: I use plain white rice.ย
One large fresh tomato. You can replace it with one heaped tablespoon of tomato paste. Add it to the pot after sauteing the zucchini and stir it for about 1 minute before adding the stock.ย
Aromatics: Onion, garlic, fresh basil, bay leaves, salt, and black pepper.ย
Vegetable stock or broth or chicken stock.ย
White balsamic vinegar adds a bit of acidity to balance the taste. You can replace it with regular balsamic vinegar, apple cider vinegar, red or white wine vinegar.ย
See the recipe card for the full recipe and ingredient quantities.
Variations
You can replace some of the zucchini with pretty much any other fresh or frozen vegetables you like. Cauliflower, broccoli, mushrooms, bell pepper, green beans, peas, etc would all be great.
Replace the rice with potatoes, sweet potatoes, small pasta shapes, or broken spaghetti.
Add canned white beans, chickpeas, or lentils.
You can add cooked chicken breast or meat leftovers, or brown some ground beef, ground turkey, or ground sausage with the onions before adding the zucchini and the stock.
Try more delicious vegetable soups such as Broccoli and Carrot Soup, Carrot and Celery Soup, or Leek and Potato Soup without Cream.
How to make an Italian zucchini soup?
Preparations: Cut the zucchini into half-moons, about ยฝ inch (1 ยฝ cm) thick. Finely chop the onion.ย
Step #1:ย Heat the oliveย oil in a large pot and sautรฉ the onions. Donโt let them get too brown; if it starts to happen, turn the heat down and add a tiny splash of water.ย
Step #2:ย Add zucchini, grate the garlic on top, and stir. Cook on medium heat for about 2 minutes.ย
Step #3:ย Add washed rice, chopped tomato, vegetable broth, salt and pepper, basil and bay leaves.ย
Step #4:ย Bring to a boil, then reduce the heat and simmer, covered but slightly open, for 10-12 minutes or until the rice is cooked. Adjust the flavor.
Tip
I always add vinegar or lemon juice to soups and stews (and sometimes sour cream, depending on the dish). Adding acidity to soups and stews is important because it brightens and balances the flavors.
Acidity cuts through the richness, enhancing the taste of the other ingredients and giving the dish a more well-rounded flavor. It can also help bring out the natural sweetness of vegetables and make the dish taste better overall.
How to store and reheat?
Refrigerate the Italian zucchini soup in the covered pot or an airtight container for 3-4 days. However, remember that the rice will soak up much of the liquid, thickening the soup to a stew-like consistency. When reheating, add a bit of broth or stock to thin it out. This will also happen if you cook this soup with pasta, but it will not happen if you use potatoes or beans.ย
Reheat the leftovers in the same pot on the stovetop or an appropriate microwave container in the microwave.
What to serve with it?
This easy zucchini soup can be topped with freshly grated Parmesan cheese, basil leaves, or other fresh herbs. Serve it with crusty bread.
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๐ Recipe
Italian Zucchini Soup
Equipment
- Large soup pot
Ingredients
- 1.5 lb zucchini 700 g, Notes 1, 2
- 1 onion
- 2 tablespoons olive oil
- 2 large garlic cloves
- ยฝ cup long-grain rice 100 g, Note 3
- 1 large tomato
- 2 bay leaves
- 4 ยผ cups vegetable broth or chicken stock, 1 liter
- 2-3 sprigs of fresh basil divided
- 1 tablespoon white balsamic vinegar Note 4
- fine sea salt and ground black pepper
Instructions
- Preparations: Cut the zucchini into half-moons about ยฝ inches (1 ยฝ cm) thick, and finely chop the onion.1.5 lb zucchini / 700 g + 1 onion
- Sautรฉ onions: Heat the oil and sautรฉ the onions with a pinch of salt for about 5 minutes, often stirring. Donโt let them get too brown; if it starts to happen, turn the heat down and add a tiny splash of water if necessary.2 tablespoons olive oil
- Add zucchini, grate the garlic on top, and stir. Cook on medium heat for about 2 minutes, stirring a few times in between.2 large garlic cloves
- Add washed rice, chopped tomato, vegetable broth, a sprig of basil, a bit of salt and pepper, basil, and bay leaves.ยฝ cup long-grain rice / 100 g + 1 large tomato + 2 bay leaves + 4 ยผ cups vegetable broth / 1 liter + 1 sprig basil + fine sea salt and ground black pepper
- Simmer zucchini soup: Bring the soup to a boil, reduce the heat to medium-low, and simmer, covered but with the lid slightly ajar, for 10-12 minutes or until the rice is cooked (check the packetโs instructions regarding the cooking time).
- Adjust the taste with white balsamic vinegar and more salt and pepper. Top with the remaining chopped basil and grated Parmesan if desired.1 tablespoon white balsamic vinegar + 2-3 sprigs of fresh basil
Notes
- Zucchini: I had 2 medium ones, and a little more or less than 1.5 lbs is okay.
- Variations: Replace about ยฝ of the zucchini with other vegetables like cauliflower, broccoli, mushrooms, green beans, peppers, peas, etc. You can add a drained can of beans, chickpeas, or lentils. You can also add cooked chicken or other leftover meats or brown about ยฝ lb (225 g) ground beef, turkey, or ground sausage together with the onions.
- You can replace rice with small pasta shapes or broken spaghetti (check the packetโs instructions regarding the cooking time), small chopped potatoes, or sweet potatoes.
- Vinegar: You can replace white balsamic vinegar with regular balsamic vinegar, apple cider vinegar, and red or white wine vinegar. Always add it to taste; if using anything except balsamic vinegar, start with ยฝ a tablespoon and add the rest after stirring and tasting.
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