Zucchini Soup

Zucchini Soup is a wonderfully light and creamy dish that’s perfect for any season. Whether you’re looking for a cozy bowl of warmth during the colder months or a refreshing, healthy option in the summer, this soup has you covered. With just a handful of ingredients, it delivers rich flavor and silky texture while keeping things simple and wholesome.

Why You’ll Love This Recipe

This zucchini soup is quick, healthy, and deliciously comforting. The natural sweetness of zucchini blends beautifully with garlic and onion, while a splash of cream or coconut milk adds smooth richness. It’s low in calories, packed with nutrients, and naturally gluten-free and vegetarian. Ideal as a starter, a light meal, or part of your weekly meal prep, this soup is as versatile as it is satisfying.

Ingredients

• 3 medium zucchinis, chopped

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 4 cups vegetable broth

• 1/2 cup cream or coconut milk

• Salt and pepper to taste

• 1 tablespoon fresh parsley, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and garlic, and sauté until softened, about 3 minutes.

3. Stir in the chopped zucchini and pour in the vegetable broth. Bring to a boil.

4. Reduce heat and let the soup simmer for 15 minutes, or until zucchini is tender.

5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.

6. Return the soup to low heat and stir in the cream or coconut milk.

7. Season with salt and pepper to taste, and simmer for another 2-3 minutes.

8. Garnish with fresh parsley before serving.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cooking Time: 20 minutes

• Total Time: 25 minutes

Variations

• Make it dairy-free: Use coconut milk for a vegan-friendly option with a subtle tropical note.

• Add herbs: Basil, dill, or thyme pair beautifully with zucchini.

• Boost with protein: Add a scoop of cooked lentils or chickpeas before blending.

• Spice it up: Add a pinch of crushed red pepper or a dash of curry powder for a bold twist.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.

• Reheating: Gently reheat on the stovetop over medium heat or in the microwave until warmed through.

FAQs

Can I freeze zucchini soup?

Yes, this soup freezes well. Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.

Can I use frozen zucchini?

Yes, frozen zucchini can be used. It may result in a slightly thinner texture, but the flavor remains great.

What can I serve with this soup?

Serve it with crusty bread, a grilled cheese sandwich, or a light salad for a complete meal.

Can I make it thicker?

For a thicker consistency, reduce the amount of broth slightly or add a peeled potato to the pot while cooking.

How do I make it completely vegan?

Use vegetable broth and coconut milk or another plant-based cream alternative.

Can I blend the soup ahead of time?

Yes, you can fully prepare and blend the soup, then reheat just before serving.

Is zucchini soup low in carbs?

Yes, zucchini is low in carbohydrates, making this soup a good option for low-carb diets.

What can I do if the soup is too thin?

Simmer it uncovered for a few extra minutes to let some of the liquid evaporate and thicken naturally.

Can I add cheese?

Absolutely! A sprinkle of grated parmesan or a dollop of cream cheese adds extra creaminess and depth.

Does this soup work for meal prep?

Yes, it holds up well in the fridge and can be portioned out for several days of healthy meals.

Conclusion

Zucchini Soup is a perfect example of how simple ingredients can come together to create something delicious and nourishing. Light, creamy, and packed with flavor, it’s ideal for any meal or season. Whether you’re looking for comfort food or a healthy meal prep option, this versatile soup will quickly become a staple in your kitchen.

Zucchini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This Zucchini Soup is a creamy, comforting, and healthy dish that’s perfect year-round. With tender zucchini, aromatic garlic and onion, and a splash of cream or coconut milk, this smooth soup is light yet satisfying. It’s gluten-free, vegetarian, and ready in just 25 minutes—ideal for busy weeknights, light lunches, or meal prep. A delicious way to enjoy garden-fresh zucchini!

• Total Time: 25 minutes
• Yield: 4 servings

Ingredients

3 medium zucchinis, chopped

1 onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1/2 cup cream or coconut milk

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

• Heat olive oil in a large pot over medium heat.

• Sauté onion and garlic for 3 minutes, until softened.

• Add chopped zucchini and pour in vegetable broth. Bring to a boil.

• Reduce heat and simmer for 15 minutes, or until zucchini is tender.

• Use an immersion blender (or regular blender in batches) to puree the soup until smooth.

• Return to the pot, stir in cream or coconut milk, and simmer for 2–3 minutes.

• Season with salt and pepper to taste.

• Garnish with fresh parsley and serve warm.

Notes

• Vegan-Friendly: Use coconut milk or another plant-based cream.

• Flavor Additions: Try fresh basil, dill, or a sprinkle of parmesan.

• Texture Tip: For a heartier soup, leave some zucchini chunks before blending.

• Author: Sophia
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop, Blended
• Cuisine: Healthy, Vegetarian
• Diet: Vegetarian