When you’re craving a light yet satisfying soup, this Zucchini Soup Recipe is the perfect choice. It’s creamy, flavorful, and comes together in under 30 minutes. Made with fresh zucchini, aromatic onions, garlic, and a splash of cream or coconut milk, this silky soup is a healthy comfort food you’ll want to make on repeat.
Whether you’re swimming in garden zucchini or just love a cozy bowl of soup, this recipe is simple, budget-friendly, and naturally gluten-free. Plus, it’s easy to make dairy-free or vegan!
Why You’ll Love This Zucchini Soup
- Quick & easy: Ready in 30 minutes with minimal prep.
- Healthy: Low-calorie, nutrient-packed, and naturally gluten-free.
- Creamy & comforting: Blended to silky perfection with or without cream.
- Versatile: Make it vegan, add herbs, or customize with toppings.
- Great for meal prep: Freezes beautifully for busy weeks.
Ingredients for Zucchini Soup
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 medium zucchini, sliced (about 1 1/2 pounds)
- 4 cups vegetable or chicken broth
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: 1/4 cup heavy cream or coconut milk for extra creaminess
- Optional: Fresh herbs like basil, dill, or parsley
- Optional toppings: grated Parmesan, croutons, chili flakes
How to Make Creamy Zucchini Soup
- Sauté aromatics
In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and sauté 30 seconds. - Cook zucchini
Add sliced zucchini to the pot. Cook for 5 minutes, stirring occasionally. - Simmer
Pour in broth, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes until zucchini is very tender. - Blend
Carefully transfer soup to a blender or use an immersion blender to puree until completely smooth. - Finish
Stir in cream or coconut milk if using. Taste and adjust seasoning with more salt or pepper. - Serve
Ladle into bowls and garnish with fresh herbs, Parmesan, or croutons.
Tips for Perfect Zucchini Soup
- Use fresh zucchini for the best flavor. Medium-sized zucchini have fewer seeds than very large ones.
- Blend thoroughly for a silky-smooth texture.
- Customize with herbs like basil or dill for a bright, fresh twist.
- Add a squeeze of lemon juice before serving for a burst of freshness.
How to Store Zucchini Soup
Let soup cool completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Reheat gently on the stove, adding extra broth if needed.
What to Serve with Zucchini Soup
- A crusty slice of sourdough or garlic bread
- Grilled cheese or savory cheddar biscuits
- Simple side salad with vinaigrette
- Roasted vegetables or baked potatoes for a hearty meal
Why You Should Try This Zucchini Soup Recipe
This Creamy Zucchini Soup is the perfect blend of light, healthy, and comforting. It’s easy enough for weeknights but elegant enough to serve at a dinner party. With only a handful of wholesome ingredients, you’ll have a nourishing soup on the table in no time!
Can I make zucchini soup dairy-free?
Yes! Simply leave out the cream or use coconut milk for a dairy-free, vegan option.
How long does zucchini soup last in the fridge?
Zucchini soup stays fresh for up to 4 days in an airtight container in the refrigerator.
Can I freeze zucchini soup?
Yes, you can freeze it for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Creamy Zucchini Soup Recipe – Healthy, Comforting & Easy
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy zucchini soup is healthy, comforting, and quick to make. Perfect for busy weeknights or cozy lunches.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
4 medium zucchini, sliced
4 cups vegetable or chicken broth
1/2 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream or coconut milk (optional)
Fresh herbs, Parmesan, or croutons (optional toppings)
Instructions
1. Heat olive oil in a large pot. Add diced onion and cook until translucent.
2. Add minced garlic and sauté for 30 seconds.
3. Add sliced zucchini and cook for 5 minutes.
4. Pour in broth, salt, and pepper. Bring to a boil, then simmer 10–15 minutes.
5. Blend soup until smooth with an immersion blender or in batches.
6. Stir in cream or coconut milk if using. Adjust seasoning. Serve hot with optional toppings.
Notes
For extra flavor, add a pinch of red pepper flakes while cooking the zucchini.
Soup can be stored in the refrigerator for up to 4 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American