Soup of the Day: Mexican Zucchini Soup

We gave you a recipe for zucchini soup earlier this week, and now here's another that illustrates just how different two soups made from similar ingredients can be. Ours was creamy; this one is chunky. Ours was mild; this one has a bit of a kick.

The recipe is from Vegalicious, and it's vegan! It's a quick recipe -- just sauté onions, zucchini, and corn then cook them gently in vegetable broth. Jalapeno peppers give it a pleasant zing, too!

• Get the recipe: Mexican Zucchini Soup

Have a great soup recipe? Email us here if you have a recipe and photo to share. We may make it one of our Soups of the Day this month!

Previous Soup of the Day: East African Groundnut Soup

Categories: Delicious Links, Soup

Posted by Faith Durand

Faith Durand is the executive editor of The Kitchn and the author of Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts. She lives in Columbus, Ohio.
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Comments (2)

I am excited to make this, I grew up on a version very similar to this. The one my mom made had cheese in it or we would crumble some queso fresco and a squeeze of lemon and a little stack of hot corn tortillas that have been slightly charred on a griddle. The is one of my all favorite soups.

Sent this to my vegan friend who is tired of eating the same thing over and over. I think it looks great too!