Zucchini Soup

Ingredients & Substitutions

Here I explain the best ingredients for my creamy zucchini soup recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Zucchini – I prefer small-to-medium zucchini that feel firm and have smooth skin, because they tend to have fewer large seeds. There’s no need to peel them. If yours is very large and seedy, scoop out the soft center before slicing.
• Garlic & Onion – These build the savory base. You can also add other hard vegetables, such as carrots or celery, and saute them at the same time.
• Olive Oil – For sauteing the aromatics. Avocado oil works, too.
• Chicken Broth – I used store-bought for convenience, but you can make your own chicken broth at home. You can also use beef broth, bone broth, or for a vegetarian option, vegetable broth.
• Heavy Cream – I stir this in after blending, so the zucchini soup stays smooth and the fresh veggie flavor still comes through. Half-and-half or whole milk will make it lighter and a little thinner. For a dairy-free option, use full-fat canned coconut milk or coconut cream; paired with vegetable broth, the soup will also be vegan, with a mild coconut flavor.
• Sea Salt & Black Pepper – Add these at the end, since the saltiness of broth varies and the cream mellows the seasoning.
• Fresh Dill – This is optional, but I like its fresh, grassy flavor with zucchini. Chives, basil, or parsley also work well.

How To Make Zucchini Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the onion and garlic. Heat the olive oil in a Dutch oven or large pot over medium heat. Cook the onion until translucent and starting to brown. Add the garlic and cook until fragrant. I let the onion pick up a little color, because that gives the mild zucchini more savory depth.
2. Simmer the zucchini soup. Add the zucchini and chicken broth. Bring to a boil, then reduce the heat, cover, and simmer until the zucchini is very soft. Remove the pot from the heat.

3. Blend until smooth. Use an immersion blender (this one is so worth it!) to puree the soup completely. Or, transfer it to a regular blender in batches, then return it to the pot.
4. Warm with the cream. Place the soup over low heat, add the heavy cream, and stir until warm.
5. Enjoy! Season with salt and pepper to taste. I like to finish each bowl of zucchini soup with a small swirl of cream or olive oil and a few sprigs of fresh dill. You can even add a sprinkle of shredded parmesan cheese!

Serving Ideas

I usually serve this zucchini soup as a light lunch or a starter, but a simple side can turn it into a fuller meal. These are my favorite pairings:

• Fresh Salads – A burrata salad adds creamy cheese and juicy tomatoes, while my crisp Israeli salad gives the smooth soup a fresh contrast.
• Simple Sandwiches – Pair a bowl with an egg salad sandwich or tuna salad sandwich when you want something more substantial.
• Crunchy Sides – I like flax seed crackers or almond flour crackers here, because the crisp texture balances the silky soup.