Zucchini and yellow squash soup with bell pepper, cannellini beans, and more! A healthy vegan soup recipe packed with flavor! This easy soup recipe comes together in 30 minutes or less.
One of my favorite parts about making vegetable soup is how very versatile it is. Virtually anything you have on hand can be tossed in!
Fresh produce, beans, grains…even pasta of all kinds can be added! Leftover chicken? No problem. In it goes!
When the weather is chilly or I simply feel like a big comforting bowl of soup, I toss together this squash soup recipe. It’s just so satisfying!
For this edition of veggie bliss, I made a squash-centric soup using zucchini and yellow squash and added bell pepper, onion, cannellini beans, dried herbs, and diced tomatoes. The end result is a flavorful, filling meal that leaves you feeling energized and satisfied.
This is a great way of using up an abundance of summer produce for a light meal in the summer months. The best part is all the ingredients can be found at any grocery store if you don’t already have them on hand.
The way I see it, this easy recipe is perfect for meal prep because you can store it in individual portions in jars or meal prep containers and bring it to work with you for lunches. It is the perfect recipe for using up summer veggies and getting in a plethora of nutrients and lots of flavor at the same time.
Let’s discuss the simple ingredient list for this easy meal.
Ingredients for Zucchini and Yellow Squash Soup:
Avocado Oil
Yellow Onion
Fresh Garlic
Zucchini Squash
Yellow Squash
Red Bell Pepper
Cannellini Beans
Diced Tomatoes
Vegetable Broth
Dried Rosemary, Dried Parsley, Paprika
Sea Salt and Pepper
Looking for ways you can customize this yellow squash soup recipe? Here are some ideas.
Recipe Adaptations:
- Incorporate your favorite vegetables – cauliflower, broccoli, carrot, sweet potatoes, and celery are great!
- Replace cannellini beans with black beans, kidney beans, white beans, or garbanzo beans.
- Add protein – bacon, chicken, and shrimp are marvelous!
- Omit the diced tomatoes if you don’t have any on hand.
- Use chicken broth or chicken stock instead of vegetable broth.
- If you have fresh herbs like fresh parsley, oregano, or rosemary on hand, feel free to add them in.
- Lovers of creamy vegetable soups, add 1/2 cup to 1 cup of heavy cream or full-fat canned coconut milk and use an immersion blender to blend everything together.
- Replace the dried herbs with Italian seasoning. You can also replace the cloves of garlic with 1 teaspoon of garlic powder if you’d like.
- Add 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes for a little kick.
Now that we’ve covered the simple ingredients, let’s make this delicious recipe.
How to Make Zucchini and Yellow Squash Soup:
Add the avocado oil and onion to a large pot or Dutch oven and heat over medium heat. Sauté, stirring occasionally until onion is translucent, about 8 minutes.
Add the chopped red bell pepper and minced garlic and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
Transfer the chopped zucchini, yellow squash, rosemary, parsley and paprika to the pot and sauté 2 more minutes.
Add the drained and rinsed cannellini beans, diced tomatoes including the juices, and vegetable stock. Cover the pot and bring soup to a boil over medium-high heat then reduce heat to medium-low heat and cook until zucchini is soft but not falling apart, about 5 to 15 minutes.
Taste soup and add salt and ground black pepper to taste. Serve with rustic crusty bread. If you have parmesan cheese on hand, grate some up over the soup just before eating. You can also drizzle the soup with fresh lemon juice and a drizzle of olive oil or a dollop of sour cream if you’d like.
Store soup in an airtight container in the refrigerator for up to 7 days.
Serve it up with a rustic bread, like my Cheese and Herb Irish Soda Bread or Sweet Potato Rolls with Maple Bacon Glaze for an amazing dinner or lunch!
And that’s it! The next time you’re craving delicious soup and have some zucchini and yellow summer squash on hand, this is the perfect way to quench that craving for fresh vegetable soup!
If you love healthy recipes like this summer squash soup, check out these summer soup recipes.
More Healthy Soup Recipes:
- Vegan Broccoli “Cheddar” Soup
- Immunity Boosting Turmeric Soup with Vegetables
- Vegan Butternut Squash Bisque
- Coconut Curry Vegetable Soup
- Rustic Minestrone Soup with Rice and Kale
- Instant Pot Lentil Soup
- Sweet Potato and Quinoa Stew
Enjoy the best zucchini soup recipe during the summer months and winter months alike!
Zucchini and Yellow Squash Soup
Ingredients
- 1 Tbsp avocado oil
- 1 large yellow onion diced
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 3 medium zucchini squash chopped
- 1 yellow squash chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can diced tomatoes
- 1 quart vegetable broth 4 cups
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp paprika
- 1/2 tsp sea salt to taste
Instructions
- Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and minced garlic and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
- Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
- Add the cannellini beans, diced tomatoes, and broth. Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.
- Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread.
Nutrition
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Can you can or freeze this soup?
Hi Laura! I haven’t frozen the soup myself so I can’t verify 100%, but I think it would work since there’s so much liquid. I’ve found soupy, saucy, and fatty recipes freeze very well. xo
Is this gibatty? I am sure I am spelling it incorrectly.
THs is a very. delicious veggie soup. I had extra butternut squash from another recipe that I used in it. Simply divine. Went well with homemade bread. Super easy to make. I doubled it for leftovers and I’m so glad I did. I did add garlic to it and a few bay leaves.
Ooh, I love the idea of adding butternut squash! What a great addition! Thanks so much for sharing your changes and feedback! xo
I did not have any avocado oil & could not find any at my local market. Could I use olive oil instead of avocado oil or should I simply omit the avocado oil altogether?
Hi Rachel! You can use olive oil 🙂
Could I substitute mushrooms for the bell peppers?
Hi Chrisie! Yes, absolutely! Bell peppers will taste lovely 😀 xoxo
My second time making this delicious soup. So very good. Has so many different veggies and so much flavor. My husband loves it as much as I do. Thank you
That’s so great to hear, Michelle! I love the idea of adding more veggies and/or mixing it up 😀 xoxox
This was excellent. Used zucchini and yellow squash from the garden. Even my carnivore husband loved it, as well as my 8 y/o granddaughter, who had seconds.
Wick and easy, too!
This is a keeper!
I’m so thrilled to hear it, Colette! Thanks so much for the feedback! xoxoxo
Made this tonight after searching for a zucchini and squash soup. I needed to do something with zucchini, squash, and tomatoes before they completely turned. I used butter and did not have any canned beans or bell pepper. The soup turned out great non the less…..well I imagine. I called my mom and told her how awesome I am and she should make it.
I’m so happy you like it, Joseph! Thanks for reporting back! xoxo
I just made this last night and used tomatoes from my garden instead of canned tomatoes, beef broth since that is what I had on hand, added garlic and served with croutons……SO GOOD!! I am definitely keeping this recipe and sharing it with all my family and gardening friends!!!
I’m so happy you like it, Dana! Thanks so much for the sweet feedback! xoxox
So, SO yummy! Made a modified version of this and hubby called it “restaurant quality”! We roasted most of the veggies first and then started some macaroni noodles, celery, beans, veggie broth, and smaller bits of carrots on the stove. When the roasted veggies came out we popped them into the pot, stirred and served with a loaf of french bread. It was RE DONK YOU LUS LY GOOD!!! Will definitely make this again (if we can!).
I made it sw style with black beans and hatch chili. Yumm ???
Oooooh sounds lovely! Thanks for letting me know, Susan! xo
I used Annie’s organic tomato soup and 2 cups chicken bouillon. Added a little italian seasoning along with fresh parsley and some garlic powder. I also sauteed celery with the onion. So many possibilities. A great way to use up our wonderful squashes.!!
Ooh la la! Sounds so great! Thanks for sharing! xo
I did add garlic as suggested but broth was a little bland (I think canned veggie soup is actually has more flavor). However, it was easy and will make it again. The hot sauce suggested would have too much luck for me, but I am thinking diced tomatoes with mild added spices (such as Rotel) or maybe a bold pepper seasoning blend (Forward by Penzeys). A lot of possibilities. I did use a potato masher to break up the tomatoes and thicken the broth a bit more. I made a half recipe and had for dinner for two of us, plus a couple of lunches for myself and still enough to freeze.
Sorry for autocorrect—kick, not luck!
5-9 minutes until the soup will be ready to try. Fresh squash and zucchini and bell pepper from the garden. Homemade chicken stock. Northern beans substituted for cannellini. Didn’t have smoked paprika. It smells delicious but looks more liquid than other pics even though I adjusted to make 1/2 and only had 1.25 cups of chicken stock. Thank you for sharing!
Is a really good base add some garlic and old bay and few dashes of crystal hot sauce amazing
Made this tnt. Well… modified it a bit as I didn’t have the beans and hubby likes meat so I cut up a chicken breast and put it in instead. I also used frozen squash that had been cut so I used 1 C yellow squash and 2 C zucchini.
This is a winner. Hubby says it is a keeper and I found a veggie soup that isnt corn, green beans, carrots and peas!
I’m so glad to hear it, Dianne! Thanks so much for the sweet note!