Zucchini Noodle Primavera Soup

Name: Zucchini Noodle Primavera Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium zucchinis, spiralized into noodles; 1 cup cherry tomatoes, halved; 1 bell pepper, diced; 1 cup broccoli florets; 1 carrot, julienned; 3 cloves garlic, minced; 4 cups vegetable broth; 1 tablespoon olive oil; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Light & Wholesome

I recently discovered the delight of Zucchini Noodle Primavera Soup, and it’s quickly become one of my favorite go-to recipes. The vibrant colors of fresh vegetables combined with the lightness of zucchini noodles create an incredibly refreshing dish that’s perfect for any time of year. Each spoonful bursts with flavor, and I love how the natural sweetness of the vegetables complements the broth beautifully. Plus, it’s a healthy, low-carb option that doesn’t leave me feeling weighed down.

Created by

Emma Johnson

Last updated on 2026-01-30T21:58:28.471Z

When I first made this soup, I was blown away by how simple yet flavorful it was. I used a variety of fresh, seasonal vegetables, and each ingredient played its part in creating a deliciously vibrant bowl of goodness. The zucchini noodles add a fantastic textural element, making it feel hearty without the heaviness of traditional pasta.

One trick I learned is to sauté the vegetables just until they’re tender but still crisp; this keeps their color and ensures they maintain their nutrients. Pairing this soup with a squeeze of fresh lemon juice right before serving elevates the whole dish to another level!

Why You'll Love This Recipe
Fresh, vibrant flavors that brighten up any meal
Low-carb and gluten-free alternative to traditional pasta soup
Packed with nutrient-rich vegetables for a healthy boost

Tips for a Flavorful Broth

The broth is the backbone of this Zucchini Noodle Primavera Soup, so choosing the right vegetable broth is crucial. Opt for a low-sodium version if you plan to adjust seasonings later. Homemade broth can elevate the flavors even further; simply simmer scraps of veggies, herbs, and spices for at least an hour to create a rich base. The broth should be clear and aromatic, serving as a flavorful canvas for the vibrant veggies.

To enhance the broth's flavor profile, consider adding a splash of soy sauce or a dash of balsamic vinegar during the simmering process. These ingredients introduce deeper umami notes, balancing the natural sweetness from the vegetables. Additionally, optional herb additions like thyme or oregano can add complexity; just remember to balance these with the freshness of basil when serving.

Zucchini Noodle Tips

When spiralizing zucchini, it's best to select medium-sized zucchinis that are firm and free of soft spots. Use a spiralizer for uniform noodle shapes; this not only improves texture but also helps them cook evenly. If you find your zucchini noodles becoming too watery once cooked, try salting them lightly and letting them rest for 10-15 minutes before adding them to the soup. This technique helps draw out excess moisture.

Cooking the zucchini noodles requires precision; they only need to be in the soup for about 3-4 minutes. You'll know they’re ready when they are tender yet still retain a slight crunch. Overcooking them can cause them to become mushy, losing their appealing texture. For a slight variation, you could quickly blanch them separately before adding them to the soup for even more control over doneness.

Serving and Storage Suggestions

This soup is best enjoyed fresh, but it can also be stored for later. If you plan to make a large batch, consider undercooking the zucchini noodles slightly so they do not get soggy during reheating. Store the soup in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat gently on the stovetop to avoid boiling, which can lead to overcooked noodles.

For an engaging presentation, serve the soup with a sprinkle of toasted pine nuts or sesame seeds on top for an added crunch. A generous serving of grated Parmesan cheese or nutritional yeast also makes a nice finishing touch. If you’re looking to adjust flavors further, feel free to add a drizzle of olive oil or a squeeze of fresh lemon juice just before serving to brighten the dish even more.

Ingredients

For the Soup

2 medium zucchinis, spiralized into noodles
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 cup broccoli florets
1 carrot, julienned
3 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil for garnish

Instructions

Prepare the Ingredients

Begin by washing and preparing all your vegetables. Spiralize the zucchinis and set them aside. Dice the bell pepper, julienne the carrot, and separate the broccoli into small florets. Halve the cherry tomatoes and mince the garlic.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Then, add the diced bell pepper, broccoli, and carrot. Cook for 4-5 minutes until they start to soften.

Add Broth and Simmer

Pour in the vegetable broth and bring to a gentle boil. Add the cherry tomatoes and sprinkle with salt and pepper. Reduce heat and let it simmer for about 15 minutes, allowing the flavors to meld together.

Combine with Zucchini Noodles

Once the soup is done simmering, add the zucchini noodles. Cook for an additional 3-4 minutes until the noodles are just tender but don’t let them get mushy.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh basil. A final squeeze of lemon juice will elevate the flavors even more. Enjoy your nutritious meal!

Pro Tips

For added flavor, consider tossing in some red pepper flakes for a little heat or a splash of balsamic vinegar for extra depth.

Ingredient Substitutions

If you’re not a fan of zucchini noodles, consider using spaghetti squash as a lower-carb alternative. It has a slightly sweeter flavor and a different texture, but it works wonderfully in this soup. Cook the spaghetti squash beforehand by roasting or microwaving until tender and scrape out the strands before adding to the soup towards the end of cooking.

For a heartier version, feel free to incorporate protein sources like cooked shrimp or shredded chicken. Add these toward the end of the cooking process to warm through without overcooking. If you want to make it entirely vegetarian, chickpeas can add protein and a creamy texture when blended in, making the soup more satisfying.

Variations to Explore

To change up this recipe, you can easily incorporate seasonal vegetables like asparagus in the spring or butternut squash in the fall. Just adjust the cooking times accordingly, as denser vegetables like butternut may require an additional 5-7 minutes of simmering to become tender.

For a spicy kick, consider adding red pepper flakes or a splash of hot sauce to the broth when simmering. Alternatively, fold in some fresh spinach or kale at the end of cooking for an extra nutrient boost and vibrant green color. These adjustments keep the soup versatile, making it a delightful dish no matter the season.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can prepare the soup base ahead of time and add the zucchini noodles just before serving to prevent them from getting soggy.

→ What other vegetables can I include?

Feel free to mix in other seasonal vegetables like spinach, asparagus, or peas for variety.

→ Is this soup vegan?

Yes, this recipe is entirely vegan and suitable for a plant-based diet.

→ Can I freeze this soup?

I don't recommend freezing it, as the zucchini noodles can become mushy when thawed. Instead, store it in the fridge for up to 3 days.