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Home Blog Course Soup Recipes

Creamy Zucchini Soup

Sam Guarnieri
Sam Guarnieri Posted: 06/01/21 Updated: 02/02/23
5
/5
4 Comments
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DF Dairy Free GF Gluten Free K Keto LC Low Carb P Paleo V Vegan VG Vegetarian

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Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup
Pin graphic for zucchini soup

This zucchini soup is fresh, silky, and incredibly healthy! With just a handful of simple ingredients and 30 minutes you’ll have a nutritious soup you can enjoy all year long. Serve this irresistibly creamy zucchini soup with crusty bread for a light lunch or dinner!

close up image of creamy zucchini soup with spiralized zucchini on top

Have a lot of leftover zucchini? No problem! Check out our post on How to Freeze Zucchini (3 Ways)!

What Makes This Soup So Good

  • It’s naturally low-carb and easily made vegan! Simply sub the butter in this recipe for olive oil or vegan butter and you’ve got a low-carb and dairy-free zucchini soup.
  • This soup is a quick and easy way to incorporate more veggies into your diet! Zucchini, which flourishes in the summer months, is pureed in vegetable broth and a few simple spices. One spoonful of this delicious soup and you’ll forget how healthy this dish actually is.
  • It takes less than 30 minutes to make! Not to mention, requires just five ingredients, not including salt and pepper. Make this zucchini soup when you need something tasty, quick, and nutritious!

Key Ingredients

Zucchini – This summer vegetable is loaded with vitamins, minerals, and antioxidants – it also happens to be the star of this dish! Collect three or four medium-sized zucchini, from either the grocery store or your garden, for this recipe. Simply slice it into even-sized chunks, no need to peel the zucchini before adding it to the pot.

Vegetable Broth – Vegetable broth makes this zucchini soup naturally vegetarian, though you could use chicken broth instead if you’d like! Broth adds just a touch more flavor and is recommended over using water in this recipe.

Chef’s Tips

  • Feel free to add shredded cheese or a touch of heavy cream to make this zucchini soup even more rich and flavorful. You can either add these ingredients at the end of cooking or sprinkle/drizzle them atop your finished dish.
  • Make this recipe ahead of time and store in an airtight container in the fridge for 3-4 days. You could even freeze this soup in an airtight container for up to three months!
  • If you don’t have an immersion blender, you can puree this zucchini soup in a blender. If using a blender, let the soup cool before transferring it in batches to a blender and blending until smooth.
creamy zucchini soup in a bowl with a side of toasted bread

More Delicious Zucchini Recipes

  • Sautéed Zucchini
  • Air Fried Zucchini
  • Air Fryer Zucchini Chips
  • Vegan Zucchini Bread
  • Zucchini Salad
  • How to Freeze Zucchini (3 Ways)
  • Crispy Fried Zucchini with Dipping Sauces
  • Gluten Free Zucchini Bread
  • Whole30 Tuna Zoodle Casserole (Paleo, Dairy Free)

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

close up image of creamy zucchini soup with spiralized zucchini on top
5 from 1 vote

Creamy Zucchini Soup

Prep:5 minutes
Cook:25 minutes
Total:30 minutes
This zucchini soup is fresh, silky, and incredibly healthy! With just a handful of simple ingredients and 30 minutes you'll have a nutritious soup you can enjoy all year long. Serve this irresistibly creamy zucchini soup with crusty bread for a light lunch or dinner!
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4 servings

Ingredients

  • 1 tablespoon butter see Notes
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 6 cups zucchini chopped, see Notes
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups vegetable broth or chicken broth

Equipment

  • Large pot
  • Blender (or immersion blender)

Instructions 

  • Sauté onion in butter over medium heat for 5 minutes or until soft, then add in the garlic and continue to sauté for 2 more minutes.
  • Add in the zucchini, salt, and black pepper, cook for about 10 minutes or until soft.
    Zucchini-Soup-Process-Photo-2
  • Pour in the vegetable broth and reduce to a simmer for 15 minutes, then remove from the heat and puree with an immersion blender.

Notes

  • Make it Vegan: Use vegan butter or one tablespoon of olive oil in place of the butter in this recipe. You can even add a touch of full-fat coconut milk for extra creaminess!
  • Zucchini: Chop the zucchini however you’d like, as long as they are chopped into even-sized pieces for even cooking.
 
Recipe yields approximately one quart (32 ounces) of soup. Nutritional values shown are general guidelines, and reflect information for one serving out of 4. Macros may vary slightly depending on specific types and brands of ingredients used.

Nutrition Information

Serving: 1serving, Calories: 76kcal, Carbohydrates: 10g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 975mg, Potassium: 537mg, Fiber: 2g, Sugar: 7g, Vitamin A: 649IU, Vitamin C: 36mg, Calcium: 42mg, Iron: 1mg, Net Carbs: 8g

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.

© Author: Sam Guarnieri

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Sam Guarnieri

Meet Sam Guarnieri

Sam is a travel, food, and fitness enthusiast from the New York metro area who loves creating new and inventive recipes. Her love of food goes all the way back to her early childhood, cooking alongside her mom and Nonna – the two best cooks she knows! She's a big believer that good-for-you food can still explode with flavor and (most importantly) be easy to make. When she's not in the kitchen, Sam can usually be found planning her next vacation, spending time outdoors, or bingeing the latest Netflix docu-series.

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  1. Cathy G says

    Posted on 1/8/23 at 3:28 pm

    I have a freezer full of grated zucchini. Do you think it’d work? No need for immersion blender then.

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 2/19/23 at 6:19 pm

      That would definitely work, but you’d probably still want to blend it to get the thick, creamy consistency.

      Reply
  2. Lonnie says

    Posted on 10/13/22 at 6:07 pm

    Delicious! Very easy to make. Perfect for cool fall evening.5 stars

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 10/16/22 at 12:53 am

      Thanks, Lonnie! So happy you enjoyed it!

      Reply

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