Zucchini pea soup

Zucchini pea Soup is perfectly sweet and creamy soup. Zucchini pea Soup is a great variation of the the regular soups like pea soup or corn soup. The beautiful green of Zucchini and peas gives this vibrant color and silky texture to the soup, it’s irresistible. It is creamy and filling when served with a light side of cheese bread or pesto sandwiches.

I had a big bag of Zucchini sitting in the fridge and I wanted to make something other than kootu. Kootu is my go to menu item when I want to clear out my fridge 🙈. Soup is the next best way to use up leftover veggies. Don’t you agree?

I have seen such fantastic images of beautiful looking soup on Instagram with fall and winter in many parts of the world, I was really temped to capture this delicious soup with high ambitions.

I was soo thrilled with the texture and the color this soup and the evening sunset absolutely caught the best of this dish in the frame here. This frame of warm Zucchini soup is my way of bidding farewell to Summer and welcoming Fall and all the possibilities beyond.

Can I add any other veggies to this recipe?

Yes, I recommend any green veggies like broccoli or beans as it will be a good addition to retain the green color with additional flavors.

Check out other soups, Honeydew soup, Pumpkin pea soup and Red Lentil Soup.

Roasted Zucchini Pea Soup

Slow-roasted Roasted Zucchini and Pea soup is flavorful and silky soup that is garlicky and sweet topped with a dash of cream
Course Appetizer, Soup
Cuisine American, Global
Keyword Soup
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author ramyaanagu


  • Blender


  • 1 medium Onion
  • 1 medium Yellow Potato
  • 2-3 medium Zucchini cubed
  • 1/2 cup Sweet Peas
  • 2-3 cloves garlic
  • 2 cup vegetable broth or water
  • 2-3 Tbs Olive Oil
  • 1 tsp cumin seeds
  • salt to taste


  • Chop the onion, potato and zucchini and set it aside
  • Heat a heavy bottom pan and add the oil in. Add cumin and let it start spluttering. Now add in the garlic and let it roast
  • Once it starts turning golden color add in the chopped onion and potatoes and let it all roast.
  • Onion should turn translucent and the potatoes should be cooked 3/4th
  • Now add in the Chopped Zucchini and the green peas and let it roast for 5-10 mins in medium flame.
  • Once it's 3/4th cooked add in the 3 cups of salt, water or vegetable stock and let it simmer for 5 mins.
  • Cool the mix down and blend it to a smooth mix. Soup will get thick because of the starch from the potato. Add water to adjust soup consistency.
  • This soup can be served hot or cold. I enjoyed it hot with pesto sandwiches.

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