Ingredients for the Best Mexican Zucchini Soup
This creamy Mexican zucchini soup with corn is a perfect example of how simple ingredients can create something truly special and comforting. It’s a quick and easy calabacitas soup that’s great for meal prepping and freezer-friendly—just blend, store, and reheat when needed!
4 servings
Ingredients
- 2 tablespoons butter or olive oil for a lighter version
- 1 small onion diced (or substitute with shallots or leeks)
- 3 medium zucchini chopped (use Mexican calabacitas or regular zucchini)
- 2 cups corn kernels fresh, frozen, or canned
- 4 cups vegetable broth water
- Salt and black pepper to taste
Instructions
- Sauté the aromatics – In a large pot, heat the butter or olive oil over medium heat. Add the onion (or shallots/leeks) and cook for 3–5 minutes until soft and fragrant.
- Cook the zucchini – Add the roughly chopped calabacitas (Mexican zucchini) and season with salt and black pepper. Sauté for another 5 minutes, stirring occasionally until they begin to brown.
- Simmer – Pour in the water or vegetable broth, bring to a boil, then lower the heat and let it simmer for 10 minutes, until the zucchini is tender.
- Blend until creamy – Use an immersion blender or high speed blender to blend the soup until smooth and velvety. If using a regular blender, work in batches, being careful with the hot liquid.
- Stir in the corn – Add the corn kernels and let them warm through for 2–3 minutes. Taste and adjust seasoning as needed.
- Serve & Enjoy – Ladle the soup into bowls and serve warm. Garnish with a drizzle of olive oil, or a sprinkle of cheese if desired.