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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 | - 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 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 | - 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 @The.Roasted.Root on Instagram!

Zucchini and Yellow Squash Soup | - vegetarian, vegan, healthy

Zucchini and Yellow Squash Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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.
Nutrition Information
Yield 4 Serving Size 1 of 4
Amount Per Serving Calories 170Total Fat 4gUnsaturated Fat 0gCarbohydrates 29gNet Carbohydrates 21gFiber 8gSugar 6gProtein 9g


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Saturday 25th of February 2023

Is this gibatty? I am sure I am spelling it incorrectly.

Angela L

Sunday 18th of December 2022

THs is a very. delicious veggie soup. I had extra butternut squash from another recipe that I used in it. Simply divine. Went well with homemade bread. Super easy to make. I doubled it for leftovers and I'm so glad I did. I did add garlic to it and a few bay leaves.


Tuesday 20th of December 2022

Ooh, I love the idea of adding butternut squash! What a great addition! Thanks so much for sharing your changes and feedback! xo

Rachel Apodaca

Saturday 16th of April 2022

I did not have any avocado oil & could not find any at my local market. Could I use olive oil instead of avocado oil or should I simply omit the avocado oil altogether?


Saturday 16th of April 2022

Hi Rachel! You can use olive oil :)

Chrisie Krstich

Thursday 16th of December 2021

Could I substitute mushrooms for the bell peppers?


Thursday 16th of December 2021

Hi Chrisie! Yes, absolutely! Bell peppers will taste lovely :D xoxo


Sunday 29th of August 2021

My second time making this delicious soup. So very good. Has so many different veggies and so much flavor. My husband loves it as much as I do. Thank you


Monday 30th of August 2021

That's so great to hear, Michelle! I love the idea of adding more veggies and/or mixing it up :D xoxox

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