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    Home » Soups

    Creamy Zucchini Soup

    Published: Sep 15, 2020 Updated: Nov 24, 2020 by Alison Hope · This post may contain affiliate links · 12 Comments

    Jump to Recipe Jump to Video Print Recipe
    Zucchini Soup

    Rich and creamy zucchini soup packed with flavor and a gorgeous color too. Delicious comfort food in a bowl! Ready in 30 minutes or less.

    Zucchini soup topped with parmesan cheese and fresh thyme in a black bowl.

    Zucchini might not be the first thing that comes to your mind when you think of making a soup. I mean your mind might more easily drift towards a roasted butternut squash soup or sweet potato soup.

    But zucchini soup is actually crazy delicious! It’s rich and creamy and comforting and all the good things you want in a bowl of soup.

    And it’s also extremely quick and easy to make. You can have this ready, from start to finish, within 30 minutes. Sound good? Let’s do it!

    Oh and if you have lots of zucchinis around you’ll want to try our zucchini fritters and our zucchini bread too!

    Zucchini soup topped with parmesan cheese in black bowls.

    How To Make Zucchini Soup

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil to a pot along with chopped onion, crushed garlic, dried basil, dried thyme and dried rosemary and sauté until the onions are softened.
    • Add sliced zucchini and toss the zucchini with the onions and spices.
    • Add vegetable stock and bring to a simmer.
    • Cover the pot and let it simmer until the zucchini is soft and cooked.
    • Turn off the heat and blend directly in the pot using an immersion blender (handheld). If you don’t have an immersion blender then allow it to cool for a bit before transferring in stages to your blender jug. Blend it and then return all the blended soup to the pot.
    Step by step process photo collage of making zucchini soup.
    • Add in heavy cream and stir it in.
    • Add salt and pepper to taste.
    • And your soup is ready to serve!
    Step by step process photo collage of making zucchini soup.

    Serving Suggestions

    Serve it topped with freshly grated parmesan, a sprinkle of ground black pepper and some fresh thyme. Some crusty bread on the side for dipping is always a good idea too.

    Zucchini soup topped with parmesan, black pepper and fresh thyme.

    Make It Dairy-Free

    You can easily make this soup dairy-free by using canned unsweetened coconut cream or canned unsweetened full fat coconut milk instead of the heavy cream. This is equally delicious and works great.

    You can then serve it with a vegan parmesan or omit the parmesan altogether.

    Zucchini soup in a black bowl with parmesan and fresh thyme.

    Storing and Freezing

    This soup keeps very well in the fridge for 3-4 days and can be reheated bowl by bowl in the microwave or all at once on the stovetop.

    It also freezes well if you’d like to freeze it, though it’s better to leave out the cream if you know you want to freeze it and only add cream to individual bowls and swirl it in.

    Spoonful of zucchini soup above a bowl.

    More Delicious Soup Recipes

    1. Creamy Carrot Soup
    2. Middle Eastern Lentil Soup
    3. Pumpkin Soup
    4. Tomato Basil Soup
    5. Sweet Potato Soup
    6. Tomato Soup

    Did you make this recipe? Be sure to leave a comment and rating below.

    Zucchini soup

    Zucchini Soup

    Rich and creamy zucchini soup packed with flavor and a gorgeous color too. Delicious comfort food in a bowl! Ready in 30 minutes or less.
    4.88 from 8 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 6
    Calories: 200kcal
    Author: Alison

    Ingredients

    • 1 Tbsp Olive Oil Extra Virgin
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 tsp Crushed Garlic
    • 1 tsp Dried Basil
    • 1 tsp Dried Thyme
    • ½ tsp Dried Rosemary
    • 2 pounds Zucchini Sliced
    • 4 cups Vegetable Stock
    • 1 cup Heavy Cream
    • Salt and Pepper To Taste

    For Serving (Optional):

    • Parmesan Cheese Freshly Grated*
    • Ground Black Pepper
    • Fresh Thyme
    US Customary – Metric

    Instructions

    • Add the olive oil to a pot along with the chopped onion, crushed garlic, dried basil, dried thyme and dried rosemary and sauté until the onions are softened.
    • Add the sliced zucchini and toss it with the onions and spices.
    • Add the vegetable stock and bring to a simmer.
    • Cover the pot and let it simmer until the zucchini is soft and cooked.
    • Turn off the heat and blend the soup directly in the pot using an immersion blender. If you don't have an immersion blender then allow the soup to cool for a bit before transferring it in stages to your blender jug. Blend it and then return all the blended soup to the pot.
    • Add the heavy cream and stir it into the soup.
    • Add salt and pepper to taste.
    • Ladle into bowls and serve topped with freshly grated parmesan, a sprinkle of ground black pepper and some fresh thyme.

    Video

    Notes

    1. Make It Dairy-Free: You can easily make this soup dairy-free by using canned unsweetened coconut cream or canned unsweetened full fat coconut milk instead of the heavy cream. This is equally delicious and works great. You can then serve it with a dairy-free parmesan cheese or omit the parmesan altogether.
    2. Storing: This soup keeps very well in the fridge for 3-4 days and can be reheated bowl by bowl in the microwave or all at once on the stovetop.
    3. Freezing: This soup freezes very well but if you know you’d like to freeze it then rather omit the cream and then just add cream to individual bowls and stir it in.
    4. Nutritional information is for the soup only and excludes the toppings like parmesan cheese and anything else that you may serve it with. 

    Nutrition

    Serving: 1Serving | Calories: 200kcal | Carbohydrates: 10g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 655mg | Potassium: 451mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1219IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. GpG

      December 05, 2022 at 9:22 pm

      Yummy, easy soup! I used a combo of zucchini & yellow squash and added some sliced carrots to make 2 lbs. I even threw in some leftover baby spinach at the end. I used Turkey broth and coconut cream. Very versatile recipe, ty!5 stars

      Reply
      • Alison Hope

        December 06, 2022 at 12:24 pm

        So happy you liked it! Thanks so much for the wonderful review.

        Reply
    2. Rosa Teran

      November 07, 2022 at 7:41 pm

      I love this recipe!! It’s so good and creamy! My family loves it. Thank you for sharing.5 stars

      Reply
      • Alison Hope

        November 09, 2022 at 9:54 am

        Thanks Rosa!

        Reply
    3. Beverly

      November 02, 2022 at 8:57 am

      Can you use frozen zucchini?

      Reply
      • Alison Hope

        November 03, 2022 at 10:44 am

        Yes I think that would work fine!

        Reply
    4. Elizabeth

      October 15, 2022 at 12:10 am

      Very nice and easy to make. I made a few changes: threw in one small yellow squash as well a lot of zucchini. Used chicken broth instead of vegetable broth. Added some water to make sure my veggies were covered, so the result isn’t very thick. But it tastes good and is light. Will happily make again.4 stars

      Reply
      • Alison Hope

        October 15, 2022 at 10:09 am

        Glad you enjoyed it! Thanks for sharing Elizabeth.

        Reply
    5. CC

      August 07, 2022 at 9:13 pm

      This soup is so, so yummy, and super easy.5 stars

      Reply
      • Alison Hope

        August 08, 2022 at 10:42 am

        So happy you enjoyed it!

        Reply
    6. Nadine

      September 16, 2020 at 8:49 am

      This soup is really amazing! Super easy and fast to make! Creamy and rich in Zucchini flavor!5 stars

      Reply
      • Alison Hope

        September 16, 2020 at 10:09 am

        So glad you enjoyed it Nadine!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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