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Summer Zucchini Soup

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Summer Zucchini Soup

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Course: Soup
Cuisine: American
Keyword: Summer Zucchini Soup
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 220kcal


  • 1 medium poblano pepper
  • 1 medium onion
  • 2 cup cilantro
  • 4 medium zucchini
  • 3 tablespoon parsley, fresh
  • 1 tablespoon mint, fresh
  • 3/4 teaspoon salt
  • 1 1/2 tablespoon olive oil
  • 5 medium tortillas, corn
  • 3 cup water

Serve With

  • 1/4 cup sour cream
  • 2 medium lime
  • 2 medium kiwi


  • Preheat oven to 400°F. Wrap poblano pepper in foil and roast for 10-15 minutes or until skin is blackened. Allow to cool. Remove skin under running water. Seed and chop pepper; set aside.
  • Chop onion, cilantro, parsley and mint; set all aside separately. Heat oil in a large saucepan over medium. Cook onion until translucent. Add poblano pepper and cilantro and continue to cook.
  • Meanwhile, chop zucchini and add to saucepan along with parsley, mint and salt. Cook for 5-10 minutes or until zucchini is softened. Slice 1 tortilla and add to pan, along with enough water to cover vegetables; bring to a boil. Reduce heat and simmer for 15 minutes.
  • Allow soup to cool enough to pulse in a food processor until smooth; this may need to be done in a few batches. Alternatively, use an immersion blender.
  • Toast remaining 4 tortillas in a preheated skillet, then break or cut into strips. Top soup with toasted tortillas and sour cream. Serve with a lime wedge for spritzing and kiwi on the side.
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Calories: 220kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 498mg | Fiber: 7g | Sugar: 11g

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