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If you’re a fan of creamy soups, then you’re going to love this zucchini soup recipe! I created it on a whim when I had too much zucchini and not much else in my fridge. And since then, it has become one of my all-time favorite healthy soups to make when I’m in the mood for something warm and comforting, but still light. The best part is that it’s incredibly easy to make, so even if you’re not the most experienced cook, you can still whip up cream of zucchini soup in no time.
The smooth and velvety texture of zucchini soup recipes is similar to other classics like cream of mushroom soup or cream of asparagus soup. And just like those soups, this one is packed with flavor and makes for a great light meal or starter course.
Why You’ll Love This Zucchini Soup Recipe
- Fresh, earthy flavors
- Creamy, smooth texture
- Just 6 simple ingredients (plus salt & pepper)
- Ready in less than 30 minutes
- Naturally low carb, gluten-free, and healthy
- Comforting dish for lunch or dinner
Ingredients & Substitutions
This section explains how to choose the best ingredients for creamy zucchini soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil – For sauteing. You can also use avocado oil, or any oil you prefer.
- Onion – While I selected a yellow onion for this recipe, a white onion would work as well. You can also add other hard vegetables, such as carrots or celery, and saute them with the onions.
- Garlic – Fresh minced garlic adds the best flavor, but you could also use 1 1/2 teaspoons jarred garlic for convenience.
- Zucchini – Choose small to medium-sized zucchini that are firm, smooth, and free of bruises or soft spots for the best flavor and texture.
- Chicken Broth – You can also use beef broth, bone broth, or for a vegetarian option, vegetable broth.
- Sea Salt & Black Pepper
- Heavy Cream – The key ingredient to a super creamy and smooth soup. You can substitute regular milk, half and half, or for a dairy-free option, canned full-fat coconut milk. (If you opt for coconut milk and use vegetable broth above, this soup would also be vegan.)
- Fresh Dill – I love the flavor of dill here, but it’s optional and you don’t have to add it. You can also use other fresh herbs like basil, chives, or parsley.
VARIATION: Add a protein!
If you want a more protein-packed meal, add some shredded chicken, turkey, or ham. For a vegetarian protein, try cannellini beans, white beans, or chickpeas.
How To Make Zucchini Soup
This section shows how to make cream of zucchini soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute the aromatics. Heat the olive oil in a dutch oven or pot over medium heat. Add the diced onions, and cook until translucent and starting to brown. Add the minced garlic and saute until fragrant.
- Simmer the soup. Add the zucchini and chicken broth. Bring to a boil, then reduce heat, cover, and simmer until the zucchini is tender. Remove from heat.
- Puree until smooth. Use an immersion blender to blend the soup completely. Alternatively, you can transfer the soup to a regular blender in batches and puree in there instead. (You can also reserve some of the zucchini pieces to add back later, if you prefer a chunkier soup.) Return to pot.
- Add cream. Place the soup over low heat. Add the heavy cream and stir until warm.
- Enjoy. Season with salt and pepper to taste. If desired, garnish zucchini soup with a drizzle of olive oil or cream, and sprigs of fresh dill. You can even add a sprinkle of shredded parmesan cheese!
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Meal prep: Make a large batch of this soup, and store it in individual containers for a quick and easy lunch.
- Reheat: You can warm up zucchini soup in the microwave for the quickest option, or on the stovetop over medium heat.
- Freeze: Cool completely, then transfer to a freezer-safe container, leaving about 1 inch of space at the top to allow for expansion. You can also use freezer bags, making sure to remove as much air as possible before sealing. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What To Serve With Zucchini Soup
Cozy zucchini soup recipes go well with all kinds of dishes! Here are a few ideas:
- Salad – For a refreshing contrast, make a fresh burrata salad or Israeli salad. For a meal salad, try a BBQ chicken salad or simple steak salad.
- Crackers – You can’t go wrong with your favorite type, but if you’re looking for a healthier option, consider trying flax seed crackers or almond flour crackers.
- Sandwiches – If you want to make it a more substantial meal, this soup goes great with a variety of sandwiches such as an egg salad sandwich, tuna salad sandwich, or cucumber subs.
More Creamy Soup Recipes
If you’re a fan of creamy soups, you’re in luck! Here are some of my favorite comforting and creamy soups:
Tools I Use For This Recipe
- Dutch Oven – I prefer to use a dutch oven as it continuously redistributes moisture and flavor to the zucchini. You could also use a stock pot.
- Immersion Blender – Perfect for blending soups to the perfect texture and consistency with ease. You could also use a regular blender, though.
Zucchini Soup
Zucchini Soup (Easy & Creamy!)
You'll love this creamy zucchini soup recipe — it's quick, easy, comforting, and packed with flavor! Make it with just 6 simple ingredients.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Heat the olive oil in a Dutch oven or pot over medium heat. Add the diced onions and cook for about 5 minutes, until translucent and starting to brown.
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Add the minced garlic and saute for 1-2 minutes, until fragrant.
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Add the zucchini and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 8-12 minutes, until the zucchini is tender. Remove from heat.
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Use an immersion blender to puree the soup, until smooth. (Alternatively, you can pour the soup into a high-powered blender and blend until smooth, working in batches if needed. Return the soup to the pot afterward.) If you like, you can reserve a few pieces of zucchini for garnish.
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Place the zucchini soup over low heat. Add the heavy cream and stir for 2-3 minutes, until warm.
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Season with salt and pepper to taste. If desired, garnish bowls of zucchini soup with a drizzle of cream (or olive oil) and sprigs of fresh dill.
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Recipe Notes
Serving size: 1 cup
Garnish with a drizzle of cream, couple slices of zucchini, and fresh dill.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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6 Comments
Eva
0My kids are not huge fans of zucchini, but this soup (quite surprisingly) hit the spot!
Lindsey
0I never thought about making soup with zucchini but it was delicious! Just enough cream to make it feel decadent!
Gina
0With all the summer zucchini that bombards my kitchen every year, I’ve never made soup out of it until now! This was a welcome and delicious change from baking breads and muffins and such to use it all up. Love the creamy yet light texture and flavor.
Julianne
0This zucchini soup really hit the spot! It’s the perfect way to use up extra zucchini in the garden. It was my first time making it and it couldn’t have been easier!
Lisa
0We used fresh garden zucchini in the soup and it turned out so delicious. It was packed with tons of flavor even though it only uses a few simple ingredients.
Clare
0This was delicious! It tasted so rich and creamy even before I added the heavy cream! I added less cream and then served it with some crumbled feta. So so good. Even the kids had a bowl!!! And the dill was a great addition that I would never have thought of. THANK YOU.