Zucchini-Pear Soup Recipe (2024)

Very good, but I did make a modification. I pureed the finished soup in the blender, because there were more chunks than liquid.

I've been making this for years, but always sub parsnip for carrot. The orange gives it an unpleasantly muddy color otherwise.

This is a Bittman that can't be beat. I especially like the 4th step in the recipe: "or use water." A good soup, and easy to do. Yes, leave out the stock, but take care with the pear. It needs to be just right, not too soft (we call it 'overripe'), and not hard to peel.

Made with mix of zucchini and yellow squash (peeled and de-seeded). Had a yellow bell pepper so peeled/deseeded and threw that in. Had Asian pears vs regular so used those. Of Bittman’s options, Used butter vs oil and water vs stock. Delicious! Squash flavor was pure and nice sweetness from pear. Beautiful yellow color! Will make again.

Leftover, two days later, the flavor developed nicely. The pear and thyme were more apparent and better blended, and the color kept well.

45 minutes if you dice by hand, so not exactly something to choose at the last minute. Easy, though:) And tasty, even with very little salt.

I made this, eliminating the onion due to digestive problems. Used pears that I had let ripen in a paper bag. Blended it after cooking. Garnished with a little chopped pear and a touch of olive oil. My guests were crazy for it.

I made it per the recipe to give it a try, thinking it would be too sweet and it is. I'd leave out the pears if that's not your thing. Also, I melted my immersion blender because I didn't wait until it cooled down to blend it.

I also subbed a turnip for the potato, and simply used water! Soothing after the indulgences of the holiday! Plus it used two of my Harry and David pears( 3 people sent them to us!)

Gosh I love this soup. I’ve made it so many times. Perfect summertime soup. Today with fennel as I didn’t have pears. Yumm! Thank you, Mark Bittman!

Love this so much! Will often add extra carrots just because. Perfect summer soup!

It's Summer here in Australia and we have a glut of big zucchinis from the garden. I used one big one to make this soup. I didn't have pears so I substituted apple. I otherwise followed the recipe. I'll make this again.

This was a lovely, elegant, and easy to make soup great for end of summer. I used jarred pears that I had on hand. I also added a splash of white wine and let the alcohol evaporate before adding the veg stock. I garnished the end product with a squeeze of lemon which really brightened up the taste. Keeper recipe it is.

I doubled the recipe; used 1/2 butter, 1/2 EVOO. Mine didn’t require lemon as the pears were a bit tart. Loved with couple extra grinds of black pepper. I liked the bit of butter flavor and silkiness will taste it cold in a day but it is delish hot.

YUMMM. Just made this and I am going to serve it cold for a summer pasta dinner tomorrow. Delicious. I always add a little more carrot and like a previous reviewer, I made sure my pears were ripe... Easy, quick, delicious

Grating the zucchini shortens prep time and the cooking time prior to adding liquid. I like the soup better made with well balanced vegetable stock. Even minimally salted chicken stock seems to overwhelm the delicacy of the pear. What an amazing improvement this is over boring plain zucchini soup!

I've been making this for years, but always sub parsnip for carrot. The orange gives it an unpleasantly muddy color otherwise.

Made with mix of zucchini and yellow squash (peeled and de-seeded). Had a yellow bell pepper so peeled/deseeded and threw that in. Had Asian pears vs regular so used those. Of Bittman’s options, Used butter vs oil and water vs stock. Delicious! Squash flavor was pure and nice sweetness from pear. Beautiful yellow color! Will make again.

Wish there were a bit more steps, mine came out kinda orange but still a pretty good recipe! - I made it without the onions since my stomach really cant handle the onions.

I made this, eliminating the onion due to digestive problems. Used pears that I had let ripen in a paper bag. Blended it after cooking. Garnished with a little chopped pear and a touch of olive oil. My guests were crazy for it.

I made according to the recipe, but added the lemon that was recommended, plus a jalapeño, garlic, and it needed salt. It was as bland as eating a Saltine with no salt. Resorted to adding sriracha. It didn’t help. Won’t be making this again.

Having followed more the spirit of the recipe rather than the letter of the recipe, I can say it’s got good bones. Even if you don’t have carrots, peel either the potatoes or the pears, purée the end result, or use a lime instead of a lemon it still tastes good. It doesn’t look as fancy but there are less dishes to wash, so I think it’s a win.