This summer zucchini soup is a light, brothy vegetable soup made with fresh zucchini, bell peppers, and tomatoes. It's a great seasonal recipe that can be served warm or cold and made on the stovetop or in the Instant Pot.
No cream, no blending, just real vegetables and flavor.
If you're tired of creamy zucchini soups and just want something simple, fresh, and satisfying, this one fits perfectly. It's an easy soup to enjoy during the hotter months, especially if you're trying to use up produce from the garden or a trip to the farmers market.
This soup is a great way to use zucchini when it’s everywhere and you need something simple. It also pairs beautifully with recipes like zucchini feta cheese patties, baked zucchini tomato casserole, or even a fresh tomato cucumber salad if you’re lucky enough to find ripe ones already.
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From My Kitchen: Why I Love This Soup
I love easy summer recipes that come together quickly and let seasonal ingredients shine.
This Summer Zucchini Soup is one of those dishes I wait all year to make.
The weather has been hot and sticky here in Minneapolis, and there’s not much desire to stand next to a hot stove or oven.
Soups like this — light, brothy, and full of fresh vegetables — are the perfect solution.
You can serve it warm or cold, and it works just as well for lunch or a light dinner.
Last weekend, we visited the Farmers Market and picked up zucchini, bell peppers, carrots, parsley, and a few other early summer staples. Here in Minnesota, the growing season is short and starts late. Right now, you’ll mostly find zucchini, new potatoes, kohlrabi, lettuce, and herbs. That’s why I try to use every bit of what’s available while it’s fresh and local.
There’s something special about cooking with vegetables from a farmers market. You can taste the difference. The flavors are brighter, the colors are more vibrant, and the experience of buying from local growers just makes everything feel more connected.
I know it’s easy to grab produce from the store, but if you have a local market nearby, I hope this soup inspires you to visit. There’s nothing better in the middle of winter than opening your freezer and pulling out a container of soup made with vegetables that were touched by the summer sun.
Ingredients You’ll Need
This soup uses simple, seasonal ingredients:
(A visual guide to the ingredients used in this Zucchini Soup recipe.)
- Olive oil, salt, and black pepper: the basics that tie it all together.
- Zucchini: green zucchini or yellow summer squash both work. No need to peel unless the skin is very thick.
- Onion: use white or yellow onion, or even green onions if that's what you have.
- Bell pepper: red adds sweetness, but any color will do.
- Carrot: adds a nice layer of flavor and color.
- Tomatoes: fresh or canned. If using canned, diced tomatoes in tomato sauce work well.
- Vegetable broth: or water. Adjust salt if using water.
- Vermicelli past: optional, but makes the soup a bit more filling.
- Fresh parsley: or dill. Both work beautifully here.
- Lemon juice: brightens everything at the end.
How To Make The Soup (Stovetop or Instant Pot)
This soup is easy to make on the stovetop or in an electric pressure cooker like the Instant Pot.
Stovetop: Start by sautéing the onion, carrot, and bell pepper in olive oil. Once the vegetables are slightly softened, add the zucchini, tomatoes, and broth. Simmer until the zucchini is tender, then stir in a small handful of pasta and cook just until it's done. Finish with fresh herbs and lemon juice.
Instant Pot: Use the Sauté button to cook the onion, carrot, and bell pepper in olive oil. Add zucchini, tomatoes, and broth. Cook on high pressure for 3 minutes, then let the pressure release naturally for 5 minutes before quick releasing. Add pasta and simmer using the Sauté function for a couple of minutes until cooked. Stir in lemon juice and fresh herbs before serving.
Note: This is not your typical creamy Instant Pot zucchini soup. It's a chunky vegetable soup made with zucchini, tomatoes, bell peppers, and carrots, and it's one of my favorite ways to enjoy summer produce.
You don't need a blender or cream. Just fresh vegetables, a few pantry staples, and a pressure cooker or stovetop pot. Use high pressure for a quick cooking time, and let the natural release do the rest.
Serving Suggestions
Serve this soup warm or cold. It's perfect with a slice of crusty bread or as a first course next to:
- Grilled meats
- Chicken schnitzel
- A hearty vegetable salad
- Fried eggs with French Fries (a classic combination in many Eastern European kitchens)
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in freezer-safe containers for up to 2 months. Reheat gently on the stovetop or in the microwave. Avoid boiling if the pasta is already cooked.
Zucchini Soup Variations and Tips
If you're looking for other ways to enjoy this recipe, here are a few simple ideas:
- Use yellow squash instead of green zucchini
- Add a pinch of red pepper flakes for a little kick
- Stir in white beans instead of pasta for extra protein
- Serve with crusty bread as a light main course
More Recipes To Love
- Easy Leek and Rice Soup
- Tomato Soup
- Sour Fish Soup
- 33 Easy Instant Pot Soups
- Zucchini Feta Cheese Patties
- Baked Zucchini Tomato and Mozzarella Casserole
Now, it is your turn! What soups do you enjoy? What is your favorite one in the summer?
Leave a comment under the recipe! See you next time!
📖 Recipe
Zucchini Soup (Stovetop and Instant Pot)
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion white, yellow, or green, chopped
- 1 medium carrot chopped
- 1 bell pepper any color, chopped
- 2 medium zucchini or yellow squash chopped
- 3 to 4 fresh tomatoes chopped (or 1 can diced tomatoes in tomato sauce, 14 oz)
- 8 cups vegetable broth or water use 6 cups for Instant Pot
- A handful of vermicelli pasta optional
- 1 teaspoon Salt to taste
- ¼ teaspoon Black pepper
- 3 to 4 tablespoons chopped parsley or dill
- Juice of one lemon
Instructions
Stove Top:
- Heat oil in a large soup pot over medium heat.
- Add onion, carrot, and bell pepper. Cook for 2 to 3 minutes.
- Add broth or water and bring to a boil.
- Stir in zucchini and tomatoes. Simmer for 15 to 20 minutes until the zucchini is tender.
- Add pasta and cook for another 5 to 6 minutes.
- Remove from heat. Stir in lemon juice and parsley.
- Taste and adjust seasoning.
Instant Pot:
- Press Sauté and set it for 10 minutes. Heat the oil. Add onion, carrot, and bell pepper. Cook for 2 to 3 minutes.
- Add zucchini, tomatoes, and 6 cups broth, or enough to bring the contents just below the ⅔ max fill line of a 6-quart Instant Pot. Season with salt and pepper.
- Cancel Sauté. Seal the lid and cook on high pressure for 5 minutes.
- Let the pressure release naturally for 5 minutes, then quick release the rest.
- Press Sauté again, add pasta, and cook for 2 to 3 minutes until done.
- Stir in lemon juice and parsley. Taste and adjust seasoning.
Notes
- If using canned tomatoes, choose diced tomatoes in tomato sauce for extra flavor.
- Red bell peppers add sweetness, but any color works.
- Use fresh parsley or dill depending on what you prefer or have on hand.
- Skip the pasta or swap it for white beans to change the texture or make it gluten-free.
Bob from Michigan says
Leave it to Gabriela to create such a perfect recipe. Noodles, tomatoes, zucchini, veggies and a wonderful touch of lemon juice. Well done.
The Bossy Kitchen says
Thank you, Bob from Michigan! I am happy you enjoyed the soup!
Nancy says
Making right now. My house is smelling wonderful. I love fresh zucchini in soup. Thank you
Sarah Camp says
Thank you for this recipe! I followed it with the exception of switching out bell peppers for cucumbers and it came out wonderful!