Zucchini Soup Recipe
Delightfully simple yet luxuriously creamy, this Zucchini Soup is the answer to weeknight dinner blues or those moments when you’re craving something wholesome, bright, and undeniably delicious. Bursting with garden-fresh zucchini, fragrant herbs, and a silky finish, it proves that everyday ingredients can deliver extraordinary flavor. Whether you enjoy it hot, cold, or somewhere in between, this is the kind of soup you’ll return to again and again, spoon in hand, ready for comfort with a touch of elegance.
Ingredients You’ll Need
The beauty of Zucchini Soup is in its simplicity—each ingredient plays a vital role, lending its own note to create a harmonious bowl. With just a handful of kitchen staples and a few fresh touches, you’ll be amazed at how vibrant and comforting this soup turns out.
- Olive oil: Provides a silky base and helps soften the onion and garlic for a mellow, rich flavor.
- Onion (1 medium): Brings natural sweetness and depth to the soup, forming the aromatic foundation.
- Garlic (2 cloves): Just the right amount of punchy fragrance to lift the zucchini’s mild flavor.
- Zucchini (4 medium): The true star! Use tender, fresh zucchini for best results—peeling is optional.
- Vegetable broth (4 cups): Adds body and lets the vegetables shine, while infusing every spoonful with savory goodness.
- Salt (1 teaspoon): Essential for drawing out the flavors—taste and adjust as needed.
- Black pepper (1/4 teaspoon): Brings just the right amount of subtle warmth.
- Dried thyme (1/4 teaspoon): Lends herbal complexity and a gentle floral note that pairs perfectly with zucchini.
- Fresh parsley (1/4 cup): Adds brightness and a pop of color at the end—fresh is best here.
- Heavy cream or coconut milk (1/2 cup, optional): For those who love a creamy finish, either option makes the soup extra luscious.
How to Make Zucchini Soup
Step 1: Sauté Aromatics
Begin by warming the olive oil in a large pot over medium heat. Add the chopped onion and let it soften for about 4 to 5 minutes. This gentle sauté brings out the onion’s sweetness and forms a delicious base. Toss in the minced garlic and let it cook for just 30 seconds—enough to make your kitchen smell amazing but not so long that it browns.
Step 2: Simmer the Veggies
Add your sliced zucchini straight into the pot, along with the vegetable broth, salt, pepper, and dried thyme. Give everything a good stir, then crank up the heat to bring it all to a boil. Once bubbling, lower the heat and let the soup simmer, uncovered, for about 15 to 20 minutes. The zucchini should be tender and nearly falling apart.
Step 3: Add Fresh Parsley
Off the heat, stir in the chopped fresh parsley. This little mound of green infuses Zucchini Soup with herbal freshness and color, making each bite more vibrant and inviting.
Step 4: Purée Until Smooth
Whether you use an immersion blender right in the pot or carefully ladle the mixture into a countertop blender (in batches if necessary), purée the soup until velvety smooth. The transformation from chunky broth to creamy richness is always a little bit magical!
Step 5: Finish and Serve
Return the puréed soup to your pot if you used a countertop blender. Stir in the heavy cream or coconut milk if you’re after an extra creamy and dreamy finish—just reheat it gently at this point, being careful not to let it boil. Taste and adjust seasoning, then ladle into bowls and serve!
How to Serve Zucchini Soup
Garnishes
The right garnish can turn each bowl into a mini masterpiece. Try a swirl of cream or coconut milk, a scattering of more fresh parsley, a crackle of black pepper, or even a sprinkle of toasted seeds or croutons for texture. For a pretty finishing touch, a pinch of lemon zest or a dusting of nutmeg works wonders.
Side Dishes
Zucchini Soup is versatile enough to be the star or a side. Pair it with crusty bread, a slice of cheesy toast, or a fresh garden salad for a complete, satisfying meal. It also plays well alongside a light sandwich—think herby egg salad or smoked salmon for an extra treat.
Creative Ways to Present
Serve Zucchini Soup in chilled shot glasses for an appetizer at summer gatherings, or in small mugs for a cozy evening starter. For family-style fun, let everyone top their own bowls with a variety of garnishes, making it interactive and personalized.
Make Ahead and Storage
Storing Leftovers
Zucchini Soup keeps beautifully for several days. After cooling to room temperature, transfer the soup to an airtight container and store it in the refrigerator for up to 4 days. The flavors deepen with time, making leftovers even more delicious.
Freezing
This soup is a great candidate for freezing, especially if you hold off on adding cream or coconut milk until reheating. Pour cooled soup into freezer-safe containers or zip-top bags (leave room for expansion), and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply warm the soup gently in a pot over medium-low heat, stirring occasionally. If you’ve frozen your soup, thaw it first. Add the cream or coconut milk after reheating for the best texture, and always taste for seasoning before serving again.
FAQs
Can I make Zucchini Soup vegan?
Absolutely! Simply use coconut milk instead of heavy cream or skip the creamy element altogether. The soup is naturally vegetarian and gluten-free, so it adapts beautifully to plant-based diets.
Should I peel the zucchini before using?
No need to peel! The skin is tender and adds both color and nutrients. Just give your zucchini a good wash, trim the ends, and slice away.
Can I serve Zucchini Soup chilled?
Yes! This soup is as lovely cold as it is hot, especially during summer. Chill it thoroughly, then serve with a dollop of yogurt or a drizzle of olive oil for a refreshing twist.
How can I add more protein to this soup?
You can stir in a bit of cooked white beans or top your bowl with roasted chickpeas. For a non-vegetarian option, some flaked poached chicken or a spoonful of Greek yogurt also works well.
What other herbs can I use if I’m out of parsley?
Try fresh basil, dill, or chives—each brings a new flavor profile to your Zucchini Soup. Don’t be afraid to mix and match with what you have on hand.
Final Thoughts
There’s something so soothing and satisfying about making (and eating!) a pot of Zucchini Soup. If you’re looking for comfort that’s light, wholesome, and endlessly versatile, this recipe is sure to become a staple in your kitchen. Give it a go and let your bowl be the highlight of your table!
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Zucchini Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free, Low-Carb (Keto if using cream)
Description
This creamy zucchini soup is a perfect way to enjoy the abundance of summer zucchinis. It’s a velvety, flavorful soup that can be served hot or chilled, making it versatile for any season.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini, sliced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
Instructions
- In a large pot over medium heat, heat olive oil. Add onion and sauté for 4–5 minutes until softened.
- Using an immersion blender (or working in batches with a countertop blender), purée soup until smooth. Return to pot and stir in heavy cream or coconut milk if using. Reheat gently before serving.
Stir in garlic and cook for 30 seconds until fragrant. Add zucchini, vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes until zucchini is tender. Remove from heat and stir in parsley.
Notes
- For extra flavor, add a pinch of nutmeg or a squeeze of lemon juice before serving.
- This soup can be served hot or chilled for a refreshing summer version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Appetizer
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 140
- Sugar: 6g
- Sodium: 760mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
