Hey y’all! If you’re on the hunt for a delicious, velvety soup that’s both comforting and healthy, this Creamy Zucchini Soup will quickly become a staple in your kitchen. Its smooth texture and delicate flavors make it perfect for cozy weeknights, meal prep, or impressing guests at lunch. Whether you’re a seasoned cook or just starting out, you’ll love how simple and customizable this recipe is. Let’s get cooking!
Why You’ll Love This Creamy Zucchini Soup
- Super quick and easy—on the table in under 30 minutes!
- Ultra-creamy texture without heavy cream (but you can add it if you want!).
- Packed with nutritious veggies and naturally gluten-free.
- Delicate, fresh flavor that pairs well with almost anything.
- Perfect for meal prep—reheats beautifully!
Ingredients for Creamy Zucchini Soup
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 6 medium zucchini (about 2 lbs), chopped
- 4 cups low-sodium vegetable broth
- 1 large russet potato, peeled and diced
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup plain Greek yogurt or sour cream (optional for extra creaminess)
- Chopped fresh chives or parsley, for garnish
How to Make Creamy Zucchini Soup
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent. Stir in the garlic and cook for 1 minute, until fragrant.
Step 2: Add the Vegetables
Add the chopped zucchini and diced potato to the pot. Season with salt, pepper, and thyme. Cook for 3-4 minutes, stirring gently, to release the flavors.
Step 3: Simmer the Soup
Pour in the vegetable broth. Bring to a boil, then lower the heat and simmer uncovered for 15-18 minutes, or until the zucchini and potato are very tender.
Step 4: Blend Until Creamy
Remove the pot from heat. Using an immersion blender or a countertop blender (in batches), puree the soup until silky smooth. Stir in the Greek yogurt or sour cream, if using, for extra creaminess.
Step 5: Taste & Serve
Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh chives or parsley, and enjoy hot!
Notes & Helpful Cooking Tips
- For a vegan version, simply skip the yogurt or use a plant-based alternative (vegan sour cream recipe).
- Don’t rush sautéing the onions—this step adds loads of flavor!
- For a richer flavor, use homemade vegetable broth (homemade broth recipe).
Creamy Zucchini Soup Variations
- Spicy Zucchini Soup: Add 1/2 teaspoon crushed red pepper flakes while sautéing.
- Zucchini & Basil Soup: Toss in a handful of fresh basil leaves before blending.
- Creamy Zucchini Parmesan Soup: Stir in 1/2 cup grated Parmesan cheese just before serving.
Equipment Needed for Creamy Zucchini Soup
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Immersion blender or countertop blender
- Ladle and serving bowls
Storage Instructions for Creamy Zucchini Soup
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely and transfer to freezer-safe containers—freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Suggested Pairings & Serving Recommendations
- Serve with crusty bread, garlic toast, or a fresh green salad for a light meal.
- Top with a swirl of olive oil, Greek yogurt, or a sprinkle of toasted seeds.
- Pair with a grilled cheese sandwich for the ultimate comfort lunch.
Pro Tips for the Best Creamy Zucchini Soup
- For an extra-silky texture, blend the soup in batches using a high-speed blender (read more about pureed soups).
- If you prefer a thicker soup, use an extra potato or reduce the broth by 1/2 cup.
- Always taste and season your soup at the end—you might need more salt or a squeeze of lemon juice for brightness!
Creamy Zucchini Soup FAQ
- Can I use frozen zucchini?
- Yes! Thaw and drain frozen zucchini before using. The soup may be slightly thinner, so reduce the broth if needed.
- Can I make this soup dairy-free?
- Absolutely—just skip the yogurt or use a non-dairy alternative for the same creamy effect.
- Is Creamy Zucchini Soup healthy?
- Yes! This soup is low in calories, high in fiber, and packed with vitamins. Learn more about zucchini’s benefits here.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini, sliced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chives or parsley, for garnish (optional)
Instructions
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1Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 4 minutes.
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2Add minced garlic and sliced zucchini. Cook for another 5 minutes, stirring occasionally.
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3Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until zucchini is tender.
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4Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
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5Stir in the heavy cream, salt, and black pepper. Heat gently for 2-3 minutes. Taste and adjust seasoning if needed.
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6Ladle the soup into bowls and garnish with fresh chives or parsley if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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