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2 Comments If you’re after a quick, tasty, and wholesome soup, this pea and zucchini soup is for you! It’s incredibly easy to make and absolutely perfect for zucchini season—especially when you’ve got more zucchini than you know what to do with.
Why I Love This Recipe
- Super Simple – All it takes is a bit of chopping and some light cooking. That’s it! I love making soup for quick lunches or light dinners, and this one is truly fuss-free.
- Customizable – The first time I tried this recipe (originally from Delicious Magazine), it felt a little bland. But that’s the beauty of it—it’s a great base to build on. With just a few tweaks, it turned into something really flavorful.
Recipe Ingredients
- Zucchini – if you have a vegetable garden you’re going to love making zucchini soup. And if you need more zucchini inspiration try the zucchini pasta with chorizo, the zucchini bread recipe with feta or healthy zucchini muffins. Plus I have a whole category filled with zucchini recipes too.
- Green peas – Another one of my favorite vegetables are green peas. Delicious in so many things and when used from the freezer super easy to use too.
Feel free to elevate the basic version with toppings like crunchy croutons, crispy bacon bits, or fresh herbs. Thyme is lovely, but rosemary or basil would also be delicious.
How To Make Pea Zucchini Soup
- Start by gently cooking chopped onion in a bit of olive oil (or butter, if you prefer).
- Add garlic, followed by chopped zucchini.
- Stir in the peas and pour in your stock.
- Let everything simmer until the vegetables are soft and tender.
- Blend until smooth for a creamy, light green soup—or leave it chunky if that’s your style!
I personally prefer it blended, as it brings the flavors together beautifully—but either way works!
FAQ Pea & Zucchini Soup
Yes! While fresh zucchini gives the best flavor and texture, frozen zucchini works in a pinch. Just note it may release a bit more water, so adjust your stock quantity slightly if needed.
Definitely. This soup stores well in the fridge for up to 3–4 days. Just reheat gently on the stove or in the microwave. You may need to add a splash of water or stock when reheating, as it can thicken slightly.
Yes, this soup freezes beautifully. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Not at all! Blending gives it a creamy, smooth texture and helps the flavors meld together. But if you prefer a chunkier, more rustic soup, just skip the blender.
Try adding a squeeze of lemon juice, a sprinkle of grated Parmesan, or a swirl of cream or yogurt when serving. You could also add fresh herbs like basil, mint, or parsley for a fresh finish.
Pea Zucchini Soup
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic chopped
- 1 onion sliced
- 1 zucchini in cubes
- 250 gr peas either fresh or frozen
- 750 ml vegetable stock
- few twigs of thyme leaves only
- salt
- pepper
Instructions
- Heat a large saucepan and add 2 tbsp of olive oil. First sauté the onion until translucent. Add the garlic and slowly sauté for a minute or so. Add the zucchini and peas and sauté gently for about 2 minutes.
- Pour 750 ml of vegetable stock in the pan and bring to the boil. Add the thyme leaves and leave to simmer for about 6 minutes.
- Using a stickblender puree the soup and add salt and pepper to bring to taste.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Absolutely delicious!
Thanks so much! Glad to hear!