This recipe for Zucchini Soup is smooth, silky, creamy, and rich. It’s a wonderful way to use up extra zucchini, and a delicious vegetarian dish.
If you are finding yourself buried in fresh garden zucchini and running out of ways to prepare it, then you are going to love this recipe!
No zucchini in your garden? Stop at the store and grab some so that you can make this amazing zucchini soup, and maybe some homemade zucchini bread or zucchini fritters too!
Why You’ll Love This Recipe for Zucchini Soup
- Simple, fresh ingredients – You don’t need anything fancy to make this amazing soup! Fresh veggies, some stock, and a bit of heavy cream work together beautifully here.
- Something different – Are you running out of different ways to cook and serve zucchini? Here is an out of the ordinary way to cook everyone’s favorite summer vegetable.
- An amazing light lunch – You could serve this soup as a starter, but I love it even more as a light lunch, with homemade bread or some simple garlic bread.
Ingredients In Creamy Zucchini Soup
You don’t need much to make this divinely creamy vegetable soup!
Complete list of ingredients and amounts can be found in the recipe card below.
- Butter, Onion, Garlic: Saute diced onion and freshly minced garlic in a bit of butter to start to build the flavor of this easy zucchini soup.
- Zucchini: In Europe, these green summer squash are called courgettes! Whatever you call them, they are the main ingredient in this soup. I like to leave the skins on, but if your zucchini are very large you may want to peel off any tough skin. Chop the zucchini into small pieces, about a 1-inch dice.
- Vegetable Stock: Choose low sodium stock to keep your soup from being too salty. If you’d like to make your own veggie stock, I have a recipe!
- Italian Seasoning: While you could use fresh herbs to season this soup, I find it much easier to just have a batch of Italian Seasoning on hand for recipes like this one.
- Heavy Cream: This makes the soup rich and silky smooth.
- Parmesan Cheese: I love parmesan with zucchini. It gives this soup a beautiful cheesy flavor note.
- Salt and Pepper: Season to taste!
How To Make Zucchini Soup
- Saute onion and garlic: In a dutch oven or a large saucepan over medium heat, melt the butter, then saute the onion until soft and translucent. Add the garlic and cook for just 30 seconds or until lightly fragrant.
- Simmer: Add the stock, zucchini, and Italian seasoning to the pot. Bring to a boil, then simmer over low-medium heat for 10-15 minutes, or until the zucchini is soft.
- Blend: Use an immersion blender or a traditional blender to puree the soup until it’s smooth. You’ll get the smoothest results from a high-powered blender like a Vitamix.
- Finish: Return the soup to the dutch oven if you removed it to blend, then add the heavy cream and parmesan cheese. Season with salt and pepper. There’s no need to heat the soup at this point unless it has cooled down quite a bit. It should be hot enough after blending to melt the cheese.
Feel free to leave some small chunks of zucchini in the soup if you prefer a more rustic texture. You could even skip the blender and just use a potato masher to break up the cooked zucchini instead!
- Garnish: This light green soup is gorgeous with a drizzle of heavy cream on top. A dollop of sour cream, or some basil pesto is tasty too. For some crunch, include homemade croutons or crispy french fried onions.
- Eat with Bread: Creamy zucchini soup is just begging for you to dip into it with some delicious bread! Make these copycat olive garden breadsticks, texas roadhouse rolls, or pick up a loaf of focaccia at your favorite bakery.
- Experiment with Flavors: This zucchini soup recipe has Italian herbs and cheese added to it, but the great thing about zucchini is that it’s very mild tasting, so you can enjoy it with all types of seasoning. Try adding a pinch of chili powder or crushed red pepper flakes to get some spice.
- Add More Cheese: Cheddar, Gouda, or Asiago will all be tasty in this soup. Always feel free to add extra cheese!
Store zucchini soup in an airtight container and refrigerate for up to 3 days.
You can also freeze this soup for up to three months. I suggest freezing it without the cream added, and adding fresh cream when you reheat the frozen soup instead.
What To Serve With Zucchini Soup
Aside from the bread recipes mentioned above, here are some other dishes that will go really well with this creamy soup:
Salads: Shrimp Ceasar Salad, Panzanella Salad, Olive Garden Salad, or Caprese.
Sandwiches: BLTs, Cucumber Sandwiches, Chicken Pesto Sandwiches, or Italian Beef Sandwiches.
The flavors in this soup are perfectly balanced, yet subtle. If you want the soup to really “pop” there are a few things you can try. First, consider adding some heat with crushed red pepper flakes. You could also add some acidity in the form of a squeeze of lemon juice just before serving.
Zucchini peels are completely edible, and they ensure that this soup has a beautiful green color. Leave them on for this recipe, unless they are very thick.
The easiest way to dice a zucchini roughly (which is what we need for this recipe) is to remove the ends, then cut the squash in quarters, lengthwise. Slice the quarters into pieces that are about a half inch to an inch in length.
I know, making soup might be the last thing you want to do on a hot day in the summer! Luckily, this soup only needs to be on the stove for 20 minutes or so. Consider using an outdoor burner to simmer zucchini soup, or make the soup after the sun has gone down so that it’s a bit cooler inside.
This soup is fairly thick already due to the addition of heavy cream. To get it even thicker, you could cook a diced potato along with the zucchini. Blended up, the potato starch will naturally thicken the soup.
You are going to want to save this recipe because I know you’ll be making it every zucchini season! Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
- 1 tablespoon butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 medium zucchini (courgette) sliced, peel if desired
- 4 cups vegetable stock low sodium
- 1 teaspoon Italian seasoning
- 1 cup (237ml) heavy cream (double cream)
- ¼ cup grated parmesan cheese
- salt and pepper to taste
- In a dutch oven or a saucepan over medium heat, melt the butter and saute the onion until soft and translucent. Add garlic and cook for 30 seconds.
- Add zucchini, vegetable stock, and italian seasoning. Bring to a boil, then reduce the heat to simmer over low-medium heat for 10-15 minutes or until the zucchini is soft.
- Using an immersion blender, (or a high powered blender for super smooth soup), blend the smooth until smooth.
- Mix in the heavy cream and parmesan. Season with salt and pepper to taste.
- Serve with a grind of black pepper, and extra heavy cream or sour cream, and crusty bread.
- Garnish this soup with a drizzle of heavy cream, a dollop of sour cream, or some pesto. Top with homemade croutons or french fried onions if you like.
- This soup is best served with fresh, crusty bread for dipping.
- Feel free to use different herbs and spices to add other flavors to your soup.
- To Store: Keep in the fridge for up to 3 days in an airtight container, or freeze for up to 3 months.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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