When the weather turns chilly and I start craving something warm and soothing, this vegetable zucchini noodle soup becomes my little bowl of comfort. It's simple, brothy, packed with veggies, and those tender zucchini noodles keep it light but still satisfying.
The flavor is bright from tomatoes, earthy from carrots and celery, and a little cozy thanks to oregano and thyme. It's the kind of soup that makes your kitchen smell like you really have your life together, even if you're standing there in slippers. It also pairs beautifully with a grilled cheese, garlic bread, or even my Tuscan Bean Salad if you're feeling fancy. And if you like veggie-forward meals, you'll love my Cherry Tomato Soup and my Easy Inside Out Egg Roll too.
The ingredients
- Olive oil: Adds richness and helps soften the onion for a deeper flavor base.
- Onion: Slice it thin so it melts into the broth.
- Garlic: Freshly grated makes the soup more aromatic.
- Oregano and thyme: Classic pantry herbs that make the broth taste homemade.
- Carrots: Bring sweetness and body to the soup.
- Celery: Adds depth and that classic cozy-soup flavor.
- Bay leaf: Gives the broth a subtle herbal tone.
- Vegetable broth: Use low sodium so you can season it yourself.
- Salt and pepper: Season along the way for the best flavor.
- Zucchini (spiralized or grated): Gives the soup its noodle-like texture while keeping it light.
- Diced tomatoes: Adds acidity and balance.
- Kidney beans: Make the soup hearty enough for a full meal.
See recipe card for quantities
How to make the Vegetable Zucchini Noodle Soup
Heat the olive oil in a large pot and let it warm up.
Cook the sliced onion until golden and soft. This gives your soup a deep savory base.
Stir in the grated garlic and let it become fragrant.
Add the carrots, celery, diced tomatoes, kidney beans, oregano, thyme, bay leaf, salt, pepper, and broth.
Bring everything to a gentle boil.
Simmer the soup for about 15 minutes so the veggies soften and the flavors come together.
Add the spiralized zucchini noodles and let them cook briefly.
Rest the soup for a few minutes before serving so the flavors settle.
Sophie Tips
• If your zucchini noodles get too soft, toss them in during the last 3 minutes. They cook fast.
• Want more protein? Add chickpeas or white beans. It still stays veggie-forward.
• A squeeze of fresh lemon at the end is magic. Not required, but I love that bright finish.
• If your soup tastes flat, it probably just needs a pinch of salt. Happens to me all the time.
Variations
• Add pasta: Throw in cooked macaroni or small shells if you want something heartier.
• Make it spicy: Add crushed red pepper flakes or a spoonful of chili crisp.
• Swap veggies: Kale, spinach, mushrooms, or peas all work. This soup is pretty forgiving.
• Use crushed tomatoes: Makes the broth thicker and richer.
Serving Ideas
• Serve with sourdough or crusty bread to soak up the broth.
• Top with fresh parsley or basil.
• Add a sprinkle of parmesan if you want a cheesy finish.
• Pair with a simple salad for a full meal.
Storage Tips
• Keeps well in the fridge for 3 to 4 days.
• Store zucchini noodles separately if you don't want them to soften too much.
• Freezes nicely without the zucchini. Add fresh ones when reheating.
• Soup thickened overnight? Add a splash of broth when reheating.
FAQs
Can I use frozen zucchini noodles?
Yes, just add them straight from the freezer near the end. They may soften faster than fresh ones, so don't cook them too long.
Can I make this soup thicker?
Sure. Mash a few beans in the pot or simmer it longer to reduce the liquid. Both methods work well.
Does this soup work for meal prep?
Absolutely. Just store the zucchini noodles separately or add them right before eating so they stay firm.
Vegetable Zucchini Noodle Soup
Equipment
- Large pot
- Wooden spoon
- Spiralizer or grater
- Measuring cups and spoons
Ingredients
- 5 tablespoons olive oil
- 1 large onion thinly sliced
- 3 garlic cloves finely grated
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- 2 carrots sliced
- 3 celery stalks diced
- 1 bay leaf
- 8 cups vegetable broth
- 1 teaspoon salt
- ¾ teaspoon pepper
- 2 small zucchinis spiralized or grated
- 1 can 28 oz diced tomatoes
- 1 can 17 oz kidney beans, drained
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and cook until soft and lightly browned.
- Stir in the garlic and let it cook for about a minute until fragrant.
- Add the carrots, celery, tomatoes, beans, oregano, thyme, bay leaf, salt, and pepper. Pour in the vegetable broth.
- Let the soup reach a gentle boil, then lower the heat. Simmer for about 15 minutes or until the vegetables are tender.
- Mix in the zucchini noodles and continue cooking for 5 minutes.
- Remove the pot from heat. Take out the bay leaf and let the soup rest for a few minutes.
- Serve warm with fresh herbs or cheese if you like.
Notes
• Store zucchini noodles separately for meal prep.
• Swap kidney beans for chickpeas or white beans.
• Add parmesan for a richer flavor.
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