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.

Yes, you can freeze it for up to 3 months. Let it cool completely before transferring to a freezer-safe container.

This creamy zucchini soup is healthy, comforting, and quick to make. Perfect for busy weeknights or cozy lunches.

Scale

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)

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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.

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.