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 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!
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.
- Add in heavy cream and stir it in.
- Add salt and pepper to taste.
- And your soup is ready to serve!
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.
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.
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.
More Delicious Soup Recipes
- Creamy Carrot Soup
- Middle Eastern Lentil Soup
- Pumpkin Soup
- Tomato Basil Soup
- Sweet Potato Soup
- Tomato Soup
Did you make this recipe? Be sure to leave a comment and rating below.
Zucchini Soup
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
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
- 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.
- 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.
- 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.
- Nutritional information is for the soup only and excludes the toppings like parmesan cheese and anything else that you may serve it with.
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!
So happy you liked it! Thanks so much for the wonderful review.
I love this recipe!! It’s so good and creamy! My family loves it. Thank you for sharing.
Thanks Rosa!
Can you use frozen zucchini?
Yes I think that would work fine!
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.
Glad you enjoyed it! Thanks for sharing Elizabeth.
This soup is so, so yummy, and super easy.
So happy you enjoyed it!
This soup is really amazing! Super easy and fast to make! Creamy and rich in Zucchini flavor!
So glad you enjoyed it Nadine!