Zucchini Soup

Zucchini soup is a light, creamy, and nourishing dish that makes the most of fresh zucchini. It’s simple to prepare, yet full of flavor, and can be served hot or chilled depending on the season. I like how the natural sweetness of zucchini shines through, complemented by onions, garlic, and a touch of cream or broth.

Why You’ll Love This Recipe

I love this recipe because it’s quick, healthy, and adaptable. I enjoy that it can be made with just a few ingredients I usually already have in my kitchen. I also like how versatile it is—I can keep it light and dairy-free or make it richer with cream or cheese. Best of all, I find it perfect as a starter, a light lunch, or even a cozy dinner with some bread on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh zucchini (chopped)
• Onion (chopped)
• Garlic (minced)
• Olive oil or butter
• Vegetable or chicken broth
• Salt and pepper
• Fresh herbs such as basil or parsley
• Cream or milk (optional, for creaminess)

Directions

1. I heat olive oil or butter in a pot and sauté onions until soft and translucent.
2. I add garlic and cook for another minute until fragrant.
3. I stir in the chopped zucchini and cook for a few minutes to soften.
4. I pour in the broth, bring it to a boil, then reduce to a simmer and cook until the zucchini is very tender, about 15 minutes.
5. I remove the pot from the heat and blend the soup until smooth, either with an immersion blender or in batches using a countertop blender.
6. I stir in cream or milk if I want extra richness.
7. I season with salt, pepper, and fresh herbs to taste before serving.

Servings and timing

This recipe makes about 4 servings. I usually need 10 minutes for preparation and 20 minutes for cooking, making it a quick 30-minute meal.

Variations

I sometimes add potatoes to make the soup heartier, or I stir in spinach for an extra boost of greens. For a cheesy twist, I blend in grated Parmesan or cheddar. If I want a refreshing summer dish, I serve the soup chilled with a dollop of yogurt on top.

storage/reheating

I store zucchini soup in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove over medium heat, stirring occasionally. It also freezes well for up to 3 months, though I prefer to add cream after reheating rather than before freezing.

FAQs

Can I make zucchini soup without cream?

Yes, I often leave out the cream and just use broth for a lighter version. Blending the zucchini makes it creamy on its own.

Do I need to peel the zucchini?

No, I leave the skin on for extra nutrients and color. If the zucchini is very large and tough, I sometimes peel it.

Can I make zucchini soup vegan?

Yes, I use olive oil and vegetable broth, and I skip the cream or replace it with coconut milk for richness.

What toppings go well with zucchini soup?

I like topping mine with croutons, grated cheese, a swirl of cream, or fresh herbs like parsley or dill.

Can I use frozen zucchini?

Yes, I can use frozen zucchini, though the soup may be a bit thinner. I usually reduce the broth slightly when using frozen vegetables.

Conclusion

Zucchini soup is one of those recipes I return to again and again because it’s so simple, flexible, and satisfying. I love how quickly it comes together, and I enjoy customizing it depending on my mood—light and fresh in summer, rich and cozy in winter. It’s a delicious way to enjoy zucchini at its best.

Zucchini Soup

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Zucchini soup is a light and creamy vegetable-based soup made with fresh zucchini, onions, garlic, and broth. It’s a healthy, quick-to-make dish that can be enjoyed hot or chilled and easily adapted to be vegan or richer with added cream or cheese.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chopped zucchini (about 3 medium zucchini)
• 3 cups vegetable or chicken broth
• Salt and black pepper to taste
• 1/4 cup cream or milk (optional)
• 2 tbsp fresh herbs (basil, parsley, or dill), chopped

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Instructions

1. Heat olive oil or butter in a pot over medium heat. Add chopped onion and sauté until soft and translucent.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in the chopped zucchini and cook for 3–5 minutes to soften slightly.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until the zucchini is tender.
5. Remove from heat and blend the soup until smooth using an immersion blender or a countertop blender.
6. Stir in cream or milk if using, then season with salt, pepper, and fresh herbs to taste.
7. Serve hot or chilled, garnished with extra herbs or a swirl of cream if desired.

Notes

• No need to peel the zucchini unless the skin is tough.
• For a vegan version, use olive oil and vegetable broth and skip or substitute the cream with coconut milk.
• Top with croutons, cheese, or yogurt for added texture and flavor.
• Soup freezes well—add cream after reheating for best texture.

Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 5g
• Sodium: 400mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 5mg