Vegetable Zucchini Noodle Soup has been a frequent addition to the meal rotation at our house because of the zucchini plant in my garden.
Zucchini, which is also called courgette, is a summer squash in the plant family which includes spaghetti squash, melons, and cucumbers. Although we think of zucchini as a vegetable, technically it is a fruit.
Zucchini most commonly has smooth, shiny, dark green skin, which is edible, but there are also dark and light green striped, and yellow varieties.
The fruit has a delicate flavour and is a versatile ingredient because it works so well with other vegetables, like in this Zucchini Tomato Bake, Gluten-Free Zucchini Bread or Roasted Vegetable Lasagna.
If you have ever grown zucchini, or know someone who does, then you know just how prolific the plants can be. Even limiting ourselves to only one plant this year, we have to come up with ways to use the zucchini. And still, we give away lots of them.
Zucchini can grow to monstrous sizes, seemingly overnight. You need to stay on top of harvesting the plant because the best tasting zucchini are smaller to medium-sized. Also, the smaller ones, around 8 inches in length, are tastier, and much easier to deal with.
If, however, you do end up with a monster zucchini, those are the ones that are perfect for zucchini bread, muffins, or other baked goods.
Summer Squash vs Winter Squash
Zucchini is a summer squash, which has soft and tender skin, rather than the thick and rigid outer shell of winter squash. Summer squash has tender, more juicy flesh. This means they cook fairly quickly, so they are great for stir-frying and sauteing. Some other examples of summer squash include patty pan, and crookneck.
On the other hand, winter squash has firmer, hardier flesh and needs a much longer cooking time. They're ideal for roasting, stews, and curries. Examples of winter squash are butternut, acorn, pumpkins, and kabocha.
Check out this Ultimate Squash Guide for more info about all the varieties of squash and their best uses.
Zucchini is surprisingly high in nutrients, including Vitamin A, Vitamin C, Potassium, Magnesium, and Manganese. These squash are also high in fibre, low in calories and loaded with antioxidants, especially carotenoids.
Zoodles in Your Vegetable Soup
To make zucchini noodles, or "zoodles", you will need a spiralizer. You can find spiralizers in many sizes and price ranges. Mine is just a handheld plastic one, which does the trick and it wasn't expensive. Zoodles are a fun way to make a veggie "noodle" soup without gluten or carbs.
However, you don't need a spiralizer to make this soup. You can shave the zucchini into ribbons with a veggie peeler, julienne, or just chop it up. It will, of course, taste the same, however, you cut it.
Using zoodles means that this vegetable zucchini noodle soup is gluten-free. Some other favourite gluten-free soups include Sweet Potato Soup with Black Beans & Corn, Jamaican Pumpkin Soup, or Roasted Tomato Basil Soup, or Vegan Pho
Vegetable Zucchini Noodle Soup
- 1 tablespoon olive oil
- 1 onion small, diced
- 3 carrots chopped
- 2 stalks celery chopped
- 2 garlic cloves minced
- 6 cups no-sodium vegetable stock
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 28 oz can diced tomatoes with juice
- 14 oz can chickpeas drained
- 2 zucchini, medium 8", spiralized
- Over medium, heat the oil in a large pot or dutch oven
- Add onion, carrots, and celery and garlic. Cook stirring, until onion is transparent, about 10 minutes
- Add vegetable broth, and bay leaf
- With kitchen string, tie together the sprigs of thyme and rosemary into a bundle, and add the bundle to the pot
- Bring back to a boil and add the tomatoes and chickpeas.
- Simmer 15 minutes, or until carrots are soft
- Add spiralized zucchini, and cook 5 more minutes
- Remove & discard bundled herbs, and bay leaf, & add salt & pepper to taste.
- Serve hot
Made it exactly as written and wouldn’t change a thing. Very hearty and satisfying for fall. I just happened to have fresh thyme and Rosemary in my yard so it worked out perfectly. Thanks for sharing.
Hi Laurie, I'm so happy to hear this! Don't you love it when you happen to have all the stuff? Thank you so much for your feedback!
So hearty and delicious! I always put shredded zucchini in my soup but I love the idea of zucchini noodles!!
Hi Terri, I know, it does taste the same either way, but the zoodles are fun!
I love to cozy up to a good soup when temperatures fall! I don’t believe I’ve ever had zucchini in soup before so this one is definitely a must try. Looks wonderful Colleen!
Hi Marisa, zucchini is a natural for soups, so I know you'll love this one!
Katherine | Love In My Oven
Warm, cozy, light and hearty!! I am all over this for fall. We eat so much soup during the fall/winter season (mostly because we're always sick). This looks perfect!!!
Thanks Katherine, we love this soup. I hope you're healthier this soup season!
Jas @ All that's Jas
My garden has an abundance of zucchini too and I can never say no to a good noodle dish, so this win-win!
When you grow zucchini, you gotta have a good arsenal of recipes, right, Jas? Happy to help!
Kim - The Puffy Biscuit
It's that time of year when I start thinking about soup. This looks delicious! Love that it is full of veggies and yet looks so hearty!
PS - I tried a couple of times to leave a rating, but it doesn't seem to be working for me this morning.
Hi Kim, this is a hearty soup, and I think you'll love it. Thanks for the heads up, I'll have a look at the rating issue!
What a delicious recipe! This was way easier than I thought it would be to make and so tasty!
Hi Kim, so glad you enjoyed it!
I love a hearty vegetable soup at this time of year it's so comforting. Can't wait to try your recipe!
Soup is always in season for me, Emily, but yes, at this time of year especially. Enjoy!
Bowl full of goodness. I love zucchini but for some reason have never added it to the soup before, what an oversight on my part. Cannot wait to try it!
Hi Jo, zucchini is a natural in soup. Hope you love it!
This is such a tasty healthy soup. What a great idea to use the zucchini noodles in the soup too! Can't wait to try it.
Hi Michelle. It's a pretty simple, but really tasty soup. Enjoy!
Everything about your Vegetable Zucchini Noodle Soup appeals to me, Colleen. I can't get enough of vegetables of any kind and your soup certainly ticks all of the boxes for me. It looks delicious! Thanks for sharing.
Denise, thanks so much! I hope you love this soup. It's really simple, but so tasty.
This look so hearty and good, Colleen! Can't wait for the cooler weather to get here so I can try dishes like this. I do miss having a garden and remember all too well having zucchini that seemed to turn into monster size overnight!
Hi Lisa. I could go with summer weather all year if I could. 🙂 I hope you give this yummy soup a try when it cools off for you!
This is such a nutritious soup -- but with a fun twist! I would have never thought to use zoodles in this way. Such a great idea!
Thanks Justine! I don't use the spiralizer often, but it does make things fun, and the soup is delicious, too.
ahhh zucchini. I have a love-hate relationship with it. I'm not morally opposed to it, just that I am allergic to it if it's even a smidge uncooked. So, I'll never know the joy of a zoodle. I will just have to look at your beautiful photos!
Food allergies are not fun, and Bernice, I am sad for you that you will never know zoodle joy. Thanks for the kind words, though.