This Mexican Zucchini Soup is a warm hug in a bowl! It’s made with fresh zucchini, tomatoes, and spices, giving it a nice kick that warms you right up.
This soup is not just tasty, it’s super easy to whip up! I love serving it with a sprinkle of cheese on top and some crunchy tortilla chips. Perfect for cozy nights! 🍲
Key Ingredients & Substitutions
Olive Oil: This is the base for flavor in your soup. You can use avocado oil or even coconut oil if you’re looking for a different taste. I often switch to avocado oil for a slightly richer flavor.
Zucchini: Fresh zucchini is key for this soup. If you can’t find it, yellow squash can make a good substitute. Both offer a similar texture and mild flavor.
Carrot: This adds sweetness and texture. You can replace it with sweet potatoes or parsnips for a different twist. They will add their unique flavor to the soup.
Red Bell Pepper: This gives a vibrant color and sweetness. If you want to keep it less sweet, try a green bell pepper or even diced jalapeños for a bit of heat.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds more depth. Feel free to use homemade or store-bought, whichever you have available!
How Do I Properly Sauté Vegetables for Maximum Flavor?
Sautéing is a simple but crucial step in making your soup flavorful. The goal is to soften the vegetables and bring out their natural flavors. Here’s how to do it right:
- Use medium heat for your pan. Too high might burn your garlic and onion.
- Add a splash of olive oil and let it heat up before introducing your onions and garlic.
- Cook until onions are translucent, which should take about 3-4 minutes, stirring occasionally.
- When adding the carrots and peppers, give them time to soften – about 5 minutes works well.
- Keep stirring occasionally to ensure even cooking and to prevent sticking.
Following these steps will help build a hearty base for your soup and really enhance its flavor!
How to Make Mexican Zucchini Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, sliced into half-moons
- 1 large carrot, diced
- 1 red bell pepper, diced
- 2 medium tomatoes, diced or 1 cup canned diced tomatoes
Broth and Seasoning:
- 4 cups vegetable broth or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and black pepper, to taste
For Garnishing:
- Fresh cilantro leaves
- 1 lime, cut into wedges
How Much Time Will You Need?
This Mexican Zucchini Soup takes approximately 10 minutes for prep and around 20-25 minutes for cooking. In total, you’ll spend about 35-40 minutes to prepare this delicious and comforting soup. The best part? It’s all done in one pot!
Step-by-Step Instructions:
1. Sauté Your Base:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Sauté them together until the onion becomes translucent and soft, which should take about 3-4 minutes. Make sure to stir occasionally to avoid burning the garlic!
2. Add More Veggies:
Next, it’s time to add the diced carrots and red bell pepper to the pot. Cook these for about 5 minutes, stirring occasionally, until they start to soften. This will add extra sweetness and crunch to your soup.
3. Incorporate the Tomatoes:
Now, stir in the diced tomatoes. Let them cook for about 3 more minutes; this helps to soften them and releases their flavorful juices into the mix.
4. Mix in the Zucchini and Spices:
Add the sliced zucchinis, ground cumin, dried oregano, chili powder, salt, and pepper to the pot. Give everything a good stir to make sure the spices are well combined with the vegetables.
5. Bring to a Boil:
Pour in the broth of your choice, and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 15-20 minutes, or until all the vegetables are tender and bursting with flavor.
6. Taste and Adjust:
After cooking, take a moment to taste your soup. You can adjust the seasoning with more salt, pepper, or chili powder, according to your preference. This is where you can make it your own!
7. Serve and Garnish:
Serve your delicious soup hot in bowls, and garnish with fresh cilantro leaves. Don’t forget to add a wedge of lime on the side; a squeeze of lime adds a wonderful brightness to the flavors!
8. Enjoy!
Sit back, relax, and enjoy your warm and comforting Mexican Zucchini Soup! It’s perfect on a chilly day or whenever you need a tasty and nutritious meal.
Can I Use Frozen Vegetables for This Soup?
Yes, frozen vegetables can be a convenient substitute! Just keep in mind that they may cook a bit faster, so check for tenderness a few minutes earlier than the recipe suggests.
Can I Make This Soup Spicier?
Absolutely! To add more heat, you can increase the amount of chili powder or add a pinch of cayenne pepper. For a fresh option, consider incorporating diced jalapeños alongside the onions.
What Are Some Good Storage Tips for Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in portions for up to 2-3 months. Just make sure to leave some space in the container, as liquids expand when frozen!
How Can I Make This Soup Creamier?
If you prefer a creamier texture, try adding a splash of heavy cream, half-and-half, or coconut milk just before serving. You could also blend a portion of the soup to create a smooth base before mixing it back in with the chunky veggies.
