Zucchini Noodle Soup Recipe (2024)

FAQs

What is the secret ingredient in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Don't pre-salt your zucchini noodles.

First of all, one of the benefits of spiralizing is that it's SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!).

Salt your zucchini slices: Salt helps to draw water out of the zucchini! Once salted, let them sit for 15 minutes before blotting dry (and removing some of that salt) with a paper towel.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Don't overcook the noodles, otherwise, they'll get soggy. I like mine to have a slight crunch, sort of like al dente pasta. After spiralizing your zucchini noodles, sprinkle with a bit of salt and let them sit in a colander for 10 minutes. It'll help get rid of some of the excess moisture.

Salt and wrap your zoodles.

Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture. You may have to change the paper towels depending on how damp they get, but a gentle squeeze at the end will drain any leftover water before you sauté.

Heat a couple tablespoons of unsalted butter in a large skillet over medium high heat, then sauté some chopped garlic and crushed red pepper flakes until tender and fragrant. Add the zucchini noodles and a pinch of salt, then continue to cook until tender and softened, 3 to 4 minutes.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

How to prevent zucchini noodles from getting soggy? ›

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Garlic and roasted onions add depth. Simmering mushrooms down concentrates flavors for mushroom soup. Simmering most vegetables down also adds more concentrated flavors and reduces the water in them. Herbs, salt and pepper also help.

Add a splash or two of ACV when the soup is done cooking. The vinegar helps lift and highlight flavors.

Tips for Flavorful Vegetable Soup

Flavor the base: We add Italian seasoning and tomato paste to the aromatics and warm them up to bring the seasonings back to life. You could use fresh herbs like thyme or rosemary, or even add a Parmesan rind for more flavor.