Zucchini Soup with Tortilla Crisps

Name: Zucchini Soup with Tortilla Crisps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon corn or safflower oil; 2 tablespoons unsalted butter; 1 cup white onion (chopped); 1 cup leeks (white and light green parts, sliced); 1 jalapeno chile (sliced in half, seeding optional); 3 pounds green zucchini (ends removed, diced); 5 cups vegetable broth; 1 teaspoon kosher or sea salt (more or less to taste); 1/2 teaspoon black pepper (freshly ground, or more to taste); 1 1/2 cups tortilla crisps or totopos (optional); 1 cup Oaxaca cheese (or mozarella, diced, optional)

Sopa de Calabacitas con Totopos

Recipe Yield

4 to 6 servings

Cooking time

40 minutes

Rate this recipe

4.58 from 7 votes

Ingredients

For the soup:

1 tablespoon corn or safflower oil
2 tablespoons unsalted butter
1 cup white onion chopped
1 cup leeks white and light green parts, sliced
1 jalapeno chile sliced in half, seeding optional
3 pounds green zucchini ends removed, diced
5 cups vegetable broth
1 teaspoon kosher or sea salt more or less to taste
1/2 teaspoon black pepper freshly ground, or more to taste

For the garnish:

1 1/2 cups tortilla crisps or totopos optional
1 cup Oaxaca cheese or mozarella, diced, optional

To Prepare

In a soup pot set over medium-low heat, add butter and oil. Once the butter bubbles, stir in the onion, leeks and jalapeño. Cook, stirring sporadically, until the onion has softened, its color has become translucent, and the edges are beginning to brown lightly, about 12 to 15 minutes.
Raise the heat to medium, incorporate the zucchini and cook for about 3 to 4 minutes, stirring here and there. Pour in the broth, sprinkle with salt and pepper. Let it simmer for about 10 minutes, until the zucchini is thoroughly cooked and the soup has seasoned. Remove from the heat and let it cool slightly.
Place it all in the blender in batches and purée until smooth. Return the soup to the pot and let it thoroughly heat over medium heat. Serve very hot. Either spoon some diced cheese and totopos into each soup bowl right before eating, or let your guests add as much as they fancy.

Comments

44comments inZucchini Soup with Tortilla Crisps

cookcooks

Feb 18

This was delicious and texture was perfect. Only change is I added 2 leeks because my grocery’s selection seemed small. Definitely will make again!

1. Pati Jinich
  
  Feb 27
  
  So happy to hear!
  
Mani Andrade

Nov 27

Love to make this recipe
Really easy for an experienced cook
Taste really good, my family loves it
Thank You so Much
Gracias Mani Andrade

1. Pati Jinich
  
  Nov 27
  
  Gracias Mani for letting me know, un abrazo!
  
Mia Brown

Sep 07

Pati -what a soup! I’ve recently had tons of oral surgeries and really love this soup! Thank you thank you thank you! On my third batch!

1. Pati Jinich
  
  Sep 20
  
  So glad you liked it Mia, hope you are feeling better!
  
Darlene and Bruce Campbell.

Aug 26

Pati, This soup caught my eye, we are getting near the end of our zucchini season here on the central coast of California and have an abundance of zucchini. We’ve been steaming it nightly with brown rice and making lots of zucchini bread. We now have a delicious alternative, my wife made your soup recipe tonight with almond wood smoked chicken and parmesan cheese topping, Wow !!!
Thanks.

1. Pati Jinich
  
  Sep 04
  
  Yummy! Here a good recipe with zucchini for breakfast or brunch, enjoy you guys! https://patijinich.com/huevos-rancheros-with-zucchini/
  
Carrie

Aug 26

Muchisimas Gracias por esta receta! I will pick up the ingredients this week, except for your jalapenos and spicy heat items you listed. I love tasty nutritious foods, but sorry I cannot handle spicy, heat, picante foods, it makes me I’ll quickly. For my very first official job after finishing University, my boss (their niece and I lived and met in the same dormitory building), and his wife took me to a fancy restaurant in Manhattan, NYC, just off Madison Avenue in the 60’s block. We had zucchini soup and it was so tasty and delicious, and cheesy. I don’t remember what we had for the rest of the meal, but I will never forget that soup, and my first fancy restaurant experience. Thank you and PBS CREATE TV for your show, and for teaching us how to cook delicious foods. I’m of Cuban, Spanish and French decent, born in NYC, and I have learned so much watching you on PBS. I look forward to your shows. Estoy muy agradecia con usted y su familia…

1. Pati Jinich
  
  Sep 04
  
  Thanks for sharing Carrie! So happy that you have been tuning in and enjoying the show. Gracias a ti y un abrazo!
  
Harriett Jones

Aug 24

I enjoyed watching your episode on Yucatecan food a while back. My late husband lived there during the early ’70’s. I visited with my new fiance about 5 years ago in Merida. We had a great time in the old part of the city. The food was more sophisticated. Service and the exchange rate was even better.

1. Pati Jinich
  
  Sep 04
  
  I know Harriett! You are going to love the new season of the show from Yucatan premiering this coming September 15th, do not miss it!
  
Deanna

Feb 03

Variation 1: use cilantro instead of leeks – mi Tia’s recipe
Variation 1B: cilantro instead of leeks AND chayote instead of zucchini. My variation of aunt’s recipe

1. Pati Jinich
  
  Feb 03
  
  Both great ideas, thanks for sharing Deanna!
  
Erica Heyer

Jan 17

Thank you for sharing this delicious healthy recipe! It is definitely my new favorite way to eat zucchini.

1. Pati Jinich
  
  Jan 23
  
  My pleasure Erica, glad you liked it!
  
Esther Singer

Dec 18

I have made this many times ,it is always a hit.

1. Pati Jinich
  
  Dec 26
  
  Thanks for sharing Esther, yay!
  
Martha Austen

May 17

¡Tan fácil y rico! Gracias, Pati ❣

1. Pati Jinich
  
  May 23
  
  Que bueno que te gusto Martha, un abrazo!
  
Angelica

Nov 11

Que rica se ve esta sopa! Voy a tener que probarla!

1. Pati Jinich
  
  Nov 11
  
  Espero que te guste Angelica, saludos!
  
Kellianne

Sep 10

My dad and I always watch your show together when I visit! I made this soup based on a recent Instagram post of yours and it was amazing! Perfect for fall! My husband even loved it and he swears he “doesn’t like soup.” Thank you 🙂

1. Pati Jinich
  
  Sep 11
  
  That’s wonderful that everyone enjoyed the soup, Kellianne!
  
Jasmine

Dec 22

Oh man pati… the first timbre I made this it came out perfect! So creamy and delicious…i made it again last night and it was not the same😔. Not creamy, tasted a bit and had a similar texture to broccoli🤷‍♀️. The first time I made this my calabacitas were round. This time they were longer. I also didn’t measure out my broth just added enough to cover three zucchini. thoughts?

1. Pati
  
  Jan 01
  
  Oh I’m sorry to hear this, Jasmine. It sounds like you used Italian Zucchini the first time, which is milder and sweeter: http://patijinich.com/pati_2020/calabacita_italiana_or_italian_zucchini/ And I recommend you use 5 cups of broth to help get the right texture or make sure you puree the soup until it is completely smooth.
  
Angel

Nov 29

This is my favorite soup! My 9 year old daughter begs me to make it every week. Thank you so much!

1. Pati
  
  Nov 30
  
  So happy to hear you and your daughter enjoy the soup, Angel. Say hi to her for me!
  
2. Beth
  
  Jun 24
  
  I was wondering if there’s any place I can find the portion/calories content of the soup. It is delicious!!!
  
  1. Pati Jinich
    
    Jun 27
    
    Hi Beth, I do not have the exact information on hand but there are many apps now where you can enter the ingredients and it calculates the caloric content for you, for example LifeSome or MyFitnessPal 😉
    
Monica

Apr 07

Pati,
Que delicia! Nunca creí que existiera una sopa tan cremosa sin leche! Me encanta y la he estado haciendo desde que el episodio salió por vez primera. Gracias por compartir tu don!

1. Pati
  
  Apr 10
  
  Uy mil gracias, Monica!
  
Elizabeth

Feb 07

Oh my goodness Pati…this soup…no words… just yum. I just made this and I’m in heaven here on a snowy day in Boston. This just warmed my soul. Thank you!

1. Pati
  
  Feb 07
  
  Oh thank you and stay warm Elizabeth!
  
Sandie

Jan 31

Already made this yum and now I’ll make it for my daughter and her husband for their first time.

1. Pati
  
  Feb 01
  
  I hope your daughter and husband enjoy it as much as you did Sandie!
  
Sharon Yorkski

Nov 13

Hi Pati,
I just discovered you and your show. The zucchini soup sounds great. I am a meat eater, but would love to get more vegi’s back in my diet. This recipe sounds hopeful. I am so sick of brocoli & kale as my only green options.
Best,
Sharon

1. Pati
  
  Nov 14
  
  Oh this is a great veggie option! Nopales are also a great way to change up your veggie routine http://patijinich.com/pati_2020/recipe/cactus-paddle-tostada/
  
Marian B

Nov 13

Hi Pati,

I work a farmer’s market right next to a vender that sells those light green zucchinis. I told him about this recipe and he was very interested. He gave me a huge bag of them, so I’m making the soup now. Hopefully this recipe will make those light green zucchini sell much faster!😁

1. Pati
  
  Nov 13
  
  That’s awesome! I hope you enjoy the soup and that the zucchinis sell out.
  
Dori Kooyer

Jul 15

I copied this recipe after seeing you make in on your show. My husband and I love this soup.
Then the recipe disappeared, and I was really upset.
Now I have it again, thanks to your website!
This soup is unbelievably delicious❣️

1. Pati
  
  Jul 17
  
  Yay! So glad you found the recipe again and that you love the soup.
  
Mark Cohen

Mar 06

Pati – this soup is so delicious! Your recipes never fail me. Thank you for sharing your talents and beautiful spirit with the world.

1. Pati
  
  Mar 06
  
  Thank you so much Mark!

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