Herb-Infused Zucchini and Bell Pepper Soup

A vibrant, velvety soup made with garden-fresh vegetables and aromatic herbs, perfect for a light lunch or dinner.

Cuisine: Mediterranean

Category: Soups

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 cups diced zucchini
• 1 cup diced red bell pepper
• 1/2 cup diced yellow onion
• 1 tbsp chopped fresh thyme
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 tsp lemon zest
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant and translucent.
2. Step 2: Add 2 cups diced zucchini, 1 cup diced red bell pepper, 1 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Pour in 4 cups vegetable broth, bring to a gentle simmer, and cook for 15 minutes until vegetables are very tender.
4. Step 4: Use an immersion blender to puree the soup until smooth. Stir in 1 tsp lemon zest, then adjust seasoning with additional salt if needed.