Zucchini & Yellow Squash Soup

Zucchini and yellow squash soup with bell pepper, cannellini beans, and more! A healthy vegan soup recipe packed with flavor! This easy soup recipe comes together in 30 minutes or less.

Zucchini and Yellow Squash Soup | TheRoastedRoot.com - vegetarian, vegan, healthy

One of my favorite parts about making vegetable soup is how very versatile it is. Virtually anything you have on hand can be tossed in!

Fresh produce, beans, grains…even pasta of all kinds can be added! Leftover chicken? No problem..in it goes!

When the weather is chilly or I simply feel like a big comforting bowl of soup, I toss together this squash soup recipe. It’s just so satisfying!

For this edition of veggie bliss, I made a squash-centric soup using zucchini and yellow squash and added bell pepper, onion, cannellini beans, dried herbs, and diced tomatoes. The end result is a flavorful, filling meal that leaves you feeling energized and satisfied.

Zucchini and Yellow Squash Soup | TheRoastedRoot.com - vegetarian, vegan, healthy

Serve it up with a rustic bread, like my Cheese and Herb Irish Soda Bread or Sweet Potato Rolls with Maple Bacon Glaze for an amazing dinner or lunch!

Recipe Adaptations:

  • Incorporate your favorite vegetables – cauliflower, broccoli, carrot and celery are great!
  • Replace cannellini beans with black beans, kidney beans, or garbanzo beans.
  • Add protein – bacon, chicken, and shrimp are marvelous!
  • Omit the diced tomatoes if you don’t have any on hand.

More Healthy Soup Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Zucchini and Yellow Squash Soup | TheRoastedRoot.com - vegetarian, vegan, healthy

Zucchini and Yellow Squash Soup

Course: Soup
Cuisine: American
Keyword: vegan, vegetable soup, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Author: Julia

Healthy vegetable soup with zucchini, yellow squash, beans, and more!



  • 1 Tbsp avocado oil
  • 1 large yellow onion diced
  • 1 red bell pepper chopped
  • 3 medium zucchini squash chopped
  • 1 yellow squash chopped
  • 1 (15-ounce) can cannellini beans drained and rinsed
  • 1 (15-ounce) can diced tomatoes
  • 1 quart vegetable broth
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1/2 tsp sea salt to taste


  1. Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.

  2. Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.

  3. Add the cannellini beans, diced tomatoes, and broth.  Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.

  4. Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread.



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  1. Dianne

    Made this tnt. Well… modified it a bit as I didn’t have the beans and hubby likes meat so I cut up a chicken breast and put it in instead. I also used frozen squash that had been cut so I used 1 C yellow squash and 2 C zucchini.
    This is a winner. Hubby says it is a keeper and I found a veggie soup that isnt corn, green beans, carrots and peas!

  2. Jessica

    5-9 minutes until the soup will be ready to try. Fresh squash and zucchini and bell pepper from the garden. Homemade chicken stock. Northern beans substituted for cannellini. Didn’t have smoked paprika. It smells delicious but looks more liquid than other pics even though I adjusted to make 1/2 and only had 1.25 cups of chicken stock. Thank you for sharing!

  3. Martha

    I did add garlic as suggested but broth was a little bland (I think canned veggie soup is actually has more flavor). However, it was easy and will make it again. The hot sauce suggested would have too much luck for me, but I am thinking diced tomatoes with mild added spices (such as Rotel) or maybe a bold pepper seasoning blend (Forward by Penzeys). A lot of possibilities. I did use a potato masher to break up the tomatoes and thicken the broth a bit more. I made a half recipe and had for dinner for two of us, plus a couple of lunches for myself and still enough to freeze.

  4. LaVaun

    I used Annie’s organic tomato soup and 2 cups chicken bouillon. Added a little italian seasoning along with fresh parsley and some garlic powder. I also sauteed celery with the onion. So many possibilities. A great way to use up our wonderful squashes.!!

  5. Shanley Ten Eyck

    So, SO yummy! Made a modified version of this and hubby called it “restaurant quality”! We roasted most of the veggies first and then started some macaroni noodles, celery, beans, veggie broth, and smaller bits of carrots on the stove. When the roasted veggies came out we popped them into the pot, stirred and served with a loaf of french bread. It was RE DONK YOU LUS LY GOOD!!! Will definitely make this again (if we can!).

  6. Dana Perry

    I just made this last night and used tomatoes from my garden instead of canned tomatoes, beef broth since that is what I had on hand, added garlic and served with croutons……SO GOOD!! I am definitely keeping this recipe and sharing it with all my family and gardening friends!!!


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