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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!
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!
👩🏼🍳 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.
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)
Creamy Zucchini Soup
30-minute zucchini soup uses a handful of ingredients to produce a silky, creamy summertime soup that's as nutritious as it is delicious.
servings
Equipment
- Large, heavy-bottomed pot
- Large wooden spoon
- immersion blender or standard blender
Ingredients
- 1 tablespoon butter or ghee, or neutral oil
- 1 medium yellow onion chopped, approximately 1 cup
- 3 cloves garlic minced
- 6 cups chopped zucchini approximately 6-7 medium zucchini
- 1 teaspoon salt more or less to taste
- ¼ teaspoon freshly cracked black pepper more or less to taste
- 1 ½ cups low-sodium vegetable broth or chicken broth
Instructions
- Place large pot on stovetop over medium heat. Add 1 tablespoon butter and heat, swirling and tilting pot occasionally to distribute butter across entire surface, until butter is melted.
- Once butter is melted, add 1 medium yellow onion and stir to incorporate. Sauté chopped onions, stirring occasionally, 5 minutes or until softened.
- Add 3 cloves garlic and stir to incorporate. Sauté garlic and onions, stirring occasionally, 2 minutes or until garlic is softened and fragrant.
- Add 6 cups chopped zucchini, 1 teaspoon salt, and ¼ teaspoon freshly cracked black pepper to pot. Stir to incorporate into onions and garlic mixture. Sauté zucchini, stirring occasionally, 10 minutes or until softened.
- Pour 1 ½ cups low-sodium vegetable broth into pot. Stir to incorporate, making sure to scrape up any browned bits of food that may have stuck to bottom of pot. Reduce heat under pot to low and simmer mixture 15 minutes, stirring frequently.
- After 15 minutes, remove pot from heat. Let mixture cool slightly, then insert immersion blender into pot and purée ingredients together until fully combined into smooth, creamy mixture.
- Taste soup and stir in additional salt or black pepper if desired. When satisfied with flavor, portion soup into serving bowls and serve immediately.
- Zucchini: To ensure everything cooks evenly, be sure to chop the zucchini into evenly-sized pieces, as large or small as you like.
- Consistency: For extra velvety zucchini soup, add 2-4 tablespoons of full-fat coconut milk or heavy cream (at room temperature) the soup before puréeing.
- Make it Vegan/Dairy Free: Instead of butter, use neutral oil or a vegan butter alternative.
- Make it Whole30/Paleo: Use ghee or neutral oil instead of butter.
Approximate Information for One Serving
Serving Size: 1serving (approximately 8 ounces)Calories: 111calProtein: 6gFat: 4gSaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 825mgPotassium: 1025mgTotal Carbs: 16gFiber: 4gSugar: 10gNet Carbs: 12gVitamin A: 775IUVitamin C: 65mgCalcium: 74mgIron: 1mg
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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Can you freeze this soup.
We haven’t tried freezing this soup! Let us know if you try it! 😊
I am going to make this soup, stay tuned , much healthier than another recipe I read. Thx.
We hope you enjoy it, Linda! 😊
I was worried for how simple this recipe was that it might be bland, but boy was I wrong! This soup was creamy, easy, and so flavorful. And not to mention such an affordable meal. We added a dollop of sour cream and sprinkle of parmesan on top of each bowl for extra creaminess. This is a recipe I will definitely be making on repeat!
So glad you enjoyed it, Amanda! It’s such a great meal to keep on repeat! 🙂
Can you can this soup??
We haven’t tried it.
Greetings from Spain. Very good. I also made it with a leek and it was very nice too.
So glad you enjoyed it, Valerie! 🙂
I have a freezer full of grated zucchini. Do you think it’d work? No need for immersion blender then.
That would definitely work, but you’d probably still want to blend it to get the thick, creamy consistency.
Delicious! Very easy to make. Perfect for cool fall evening.
Thanks, Lonnie! So happy you enjoyed it!