Zucchini Soup is the sort of recipe that quickly becomes a reassuring favorite—light, deeply satisfying, and filled with the freshest flavors of the season. Picture ribbons of tender zucchini simmered gently with a touch of thyme, garlic, and onion, then blended to velvety perfection. Whether you swirl in a splash of cream for richness or keep it bright and pure, this inviting bowl captures everything comforting about homemade soup, in just 30 minutes. Perfect for weeknights or to impress weekend guests, Zucchini Soup is endlessly adaptable and always crowd-pleasing.
Ingredients You’ll Need
The beauty of Zucchini Soup lies in its handful of simple ingredients—each bringing its own color, aroma, or creamy finish to the table. These are pantry essentials that, when combined, turn ordinary vegetables into extraordinary comfort food.
- Olive oil: Use good-quality olive oil to gently sauté the aromatics, laying the foundation for a rich, savory flavor.
- Onion: A medium onion adds a subtle sweetness and depth that enhance every spoonful of soup.
- Garlic cloves: Three cloves of minced garlic lend the soup its signature warmth and aromatic kick.
- Zucchini: Two pounds of sliced zucchini bring tenderness and a delicate, garden-fresh flavor; no need to peel them!
- Vegetable broth: Four cups of broth provide the liquid base; opt for low-sodium if you prefer to control the saltiness.
- Salt: A teaspoon of salt seasons the entire pot, bringing all the flavors into balance.
- Black pepper: Half a teaspoon of black pepper adds a gentle heat that complements the subtle zucchini.
- Dried thyme: This dried herb gives the soup a savory, earthy undertone and perfects the aroma.
- Heavy cream or coconut milk (optional): Add half a cup at the end for luscious creaminess or keep it dairy-free with coconut milk.
- Fresh parsley or basil (garnish): Two tablespoons of chopped fresh herbs add a pop of color and a final burst of fresh flavor.
How to Make Zucchini Soup
Step 1: Sauté Onion and Garlic
Start by heating the olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic, and let them sizzle gently for three to four minutes. Stir often to prevent any burning—the aromatics should get soft and glossy but not browned. This is where flavors start to build, so take your time and enjoy that irresistible, homey scent!
Step 2: Add Zucchini and Seasonings
Toss the sliced zucchini into the pot along with the salt, black pepper, and dried thyme. Give it all a stir so the zucchini gets coated in the fragrant oil and seasonings. This step is when your kitchen really begins to smell amazing. The zucchini will start to soften and mingle with the garlic and onion, taking on their savory goodness.
Step 3: Simmer with Broth
Pour in the vegetable broth, making sure all the veggies are just covered. Bring everything to a gentle boil, then dial the heat down to a low simmer. Let the soup gently bubble for about 15 minutes. The zucchini should be tender enough to mash with a spoon—this means all the flavors are perfectly melded and ready for blending.
Step 4: Purée Until Smooth
Now comes the fun part! Use an immersion blender directly in the pot to blitz the soup until it’s silky smooth. If you prefer, carefully transfer batches to a blender and puree, but always vent to let steam escape. Go as creamy or rustic as you like. Remember—Zucchini Soup is wonderfully forgiving, so a few chunks left behind just add texture.
Step 5: Stir in Cream or Coconut Milk (Optional)
For an extra luxurious finish, stir in the heavy cream or coconut milk. This touch makes the soup rich and luscious, but you can easily skip it if you want to keep your Zucchini Soup lighter or fully vegan. Taste and check for salt and pepper adjustments—it’s almost ready to serve!
How to Serve Zucchini Soup
Zucchini Soup Garnishes
A generous sprinkle of freshly chopped parsley or basil brings brightness and a fresh aroma to every bowl of Zucchini Soup. For an elegant finish, try a swirl of extra cream, a dash of cracked pepper, or even a few toasted pumpkin seeds for extra crunch. Presentation matters, especially when serving guests!
Side Dishes
Pair Zucchini Soup with a warm, crusty baguette for dipping or a handful of homemade croutons. It also loves the company of a simple green salad, a pressed panini, or even a grilled cheese sandwich for hearty comfort. These sides turn your soup into a satisfying meal, whether for lunch or a cozy dinner.
Creative Ways to Present
Serve Zucchini Soup in vintage mugs, shallow bowls with a dramatic swirl of herb oil, or even shot glasses for a fun appetizer at gatherings. Small, individual servings with toppings on the side invite everyone to get creative, especially at dinner parties or holiday tables.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Soup stores beautifully in the refrigerator. Let it cool to room temperature, then pour it into an airtight container. It will stay fresh and tasty for up to four days, making it ideal for meal prep or easy packed lunches.
Freezing
If you’d like to freeze Zucchini Soup, omit the cream or coconut milk and add it only after reheating. Ladle cooled soup into freezer-safe containers, leaving space for expansion. It keeps well frozen for up to three months, and the flavors only deepen over time.
Reheating
To reheat, simply transfer Zucchini Soup to a saucepan and warm on low heat, stirring gently until hot. Avoid boiling if you’ve added cream to prevent curdling. For frozen soup, thaw overnight in the refrigerator first for best results, then reheat as above.
FAQs
Can I make Zucchini Soup without any cream?
Absolutely! The soup will still blend into a silky, vibrant bowl without cream or coconut milk. If you crave a little extra body, try blending in a cooked potato or a scoop of white beans instead.
Do I need to peel the zucchini?
No peeling is needed for Zucchini Soup! The skin is tender and full of nutrients, plus it helps give the soup that attractive pale green hue. Just wash your zucchini well and slice them up.
Can I serve Zucchini Soup chilled?
Definitely! Zucchini Soup is just as delicious served cold. After blending, chill in the refrigerator for a few hours and serve topped with fresh herbs or a swirl of yogurt—especially refreshing on hot summer days.
What protein can I add to Zucchini Soup?
You can easily add cooked white beans for a plant-based protein boost or top each bowl with a spoonful of Greek yogurt. For a heartier option, a few shreds of rotisserie chicken (if not keeping it vegetarian) work well, too.
How do I make this Zucchini Soup fully vegan?
Simply use coconut milk instead of heavy cream for a dairy-free version, and ensure your broth is vegan. The soup stays every bit as silky, and coconut milk brings a subtle sweetness that pairs beautifully with zucchini.
Final Thoughts
If you’re looking for a new go-to bowl of comfort, this Zucchini Soup absolutely delivers. It’s impossibly easy, effortlessly elegant, and shines with the mellow, green charm of summer’s best produce. Give it a try—and don’t be surprised if it becomes a weekly favorite in your home, too.
Print
Zucchini Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten Free, Vegan
Description
A flavorful and creamy zucchini soup that’s perfect for any time of year. This vegetarian and gluten-free soup is easy to make and can be enjoyed hot or chilled, offering a refreshing option for summer meals.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 2 pounds zucchini (sliced)
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Optional for Creaminess:
- ½ cup heavy cream or coconut milk
- 2 tablespoons fresh parsley or basil (chopped, for garnish)
Instructions
- Heat Olive Oil: In a large pot, heat olive oil over medium heat.
- Sauté Onion and Garlic: Add chopped onion and minced garlic, sauté for 3-4 minutes until softened.
- Add Zucchini and Broth: Stir in zucchini, broth, salt, pepper, and thyme. Bring to a boil.
- Simmer: Reduce heat and simmer for 15 minutes until zucchini is tender.
- Puree Soup: Use an immersion blender to puree soup until smooth, or blend in batches.
- Add Cream/Milk: Stir in cream or coconut milk for added richness if desired.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Serve: Serve hot, garnished with parsley or basil.
Notes
- For a thicker texture, add a potato while simmering.
- This soup is delicious served chilled as well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
