Zucchini soup is one of those quiet comfort foods that never goes out of style. It’s light yet creamy, soothing but not heavy, and easy enough for a weeknight dinner. Whether you’ve got a garden full of zucchini or you picked up a few at the store, this soup makes the most of them without a lot of fuss.
You can keep it simple or dress it up with toppings. Best of all, it tastes great warm in winter and just as lovely chilled in summer.
What Makes This Recipe So Good
- It’s fast and fuss-free: From start to bowl in around 35 minutes. Simple ingredients, minimal prep, big flavor.
- Silky texture without heavy cream: Blending zucchini with onion, broth, and a touch of potato gives a naturally creamy finish.
- Adaptable for any season: Serve hot with crusty bread in colder months or chill it for a refreshing summer lunch.
- Budget-friendly and pantry-ready: Uses everyday ingredients you likely have on hand.
- Easy to make vegetarian or vegan: Use vegetable broth and plant-based milk or yogurt to finish.
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 to 1.5 pounds zucchini (about 3–4 medium), chopped into half-moons
- 1 small Yukon Gold potato, peeled and diced (for creaminess)
- 4 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/4 cup milk, cream, or unsweetened plant milk (optional, for extra silkiness)
- 2 tablespoons lemon juice (or to taste)
- Fresh herbs for finishing: chopped basil, parsley, or chives
- Optional toppings: a dollop of Greek yogurt or sour cream, grated Parmesan, olive oil drizzle, toasted seeds, or croutons
Step-by-Step Instructions
- Sauté the aromatics: Warm the olive oil or butter in a large pot over medium heat.
Add the onion and a pinch of salt. Cook 5–6 minutes, stirring, until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant.
- Add the zucchini and potato: Toss in the chopped zucchini and diced potato.
Season with thyme, red pepper flakes (if using), and a bit more salt and pepper. Cook 4–5 minutes, stirring occasionally, until the zucchini starts to soften.
- Pour in the broth: Add the broth and bay leaf. Bring to a gentle boil, then reduce to a simmer.
Cook uncovered for 12–15 minutes, or until the potato is tender when pierced with a fork.
- Remove the bay leaf and blend: Take out the bay leaf. Use an immersion blender to puree directly in the pot until smooth. If using a countertop blender, work in batches and vent the lid slightly, blending carefully to avoid steam buildup.
- Finish the texture: Stir in milk, cream, or plant milk if you’d like an extra-silky feel.
If the soup is too thick, add a splash of broth or water to loosen. If it’s too thin, simmer a few minutes to reduce.
- Brighten the flavor: Stir in the lemon juice. Taste and adjust seasoning with more salt and black pepper.
You want a gentle, savory base with a fresh, bright finish.
- Serve with toppings: Ladle into bowls and top with fresh herbs. Add a dollop of yogurt or sour cream, a dusting of Parmesan, or a drizzle of good olive oil. Croutons or toasted pumpkin seeds add crunch.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
The flavors meld and improve by day two.
- Freezer: Freeze in portioned containers for up to 3 months. Leave a little headspace for expansion. Thaw overnight in the fridge.
- Reheating: Warm gently on the stovetop over low heat, stirring often.
Add a splash of broth or water if it thickens in the fridge. Avoid boiling if you’ve added dairy to keep it smooth.
Health Benefits
- Light yet satisfying: Zucchini is low in calories but high in water and fiber, which helps you feel full without heaviness.
- Vitamin-rich: Zucchini offers vitamin C, B vitamins, and potassium. Onion and garlic add antioxidants and flavor without extra calories.
- Heart-friendly fats: Olive oil brings healthy monounsaturated fats that support heart health.
- Customizable nutrition: Add spinach or peas for more vitamins, or use Greek yogurt for extra protein.
Choose low-sodium broth if watching salt.
What Not to Do
- Don’t overbrown the onions and garlic: You want gentle sweetness, not bitterness. Keep the heat moderate.
- Don’t skip the acid: A splash of lemon at the end brightens the flavor and keeps the soup from tasting flat.
- Don’t blend piping hot liquid in a sealed blender: Always vent the lid slightly and cover with a towel to avoid accidents.
- Don’t overcook the zucchini: If simmered forever, it can lose color and taste muddy. Tender is perfect.
- Don’t add too much dairy early: If you boil dairy, it can curdle.
Stir it in at the end off the heat.
Variations You Can Try
- Chilled summer version: Blend and chill the soup, then finish with lemon zest, basil, and a swirl of yogurt. Serve cold with cucumber slices on top.
- Herby green boost: Add a handful of spinach or kale in the last 2 minutes of simmering, then blend. Finish with parsley and chives.
- Curry-spiced: Sauté 1 teaspoon curry powder with the onions, and finish with coconut milk and lime juice instead of dairy and lemon.
- Parmesan and basil: Add a Parmesan rind while simmering for umami depth (remove before blending).
Top with torn basil and extra cheese.
- Protein upgrade: Stir in white beans before blending for extra body and protein. Or serve with grilled shrimp or rotisserie chicken on top.
- Roasted zucchini twist: Roast the zucchini with olive oil, salt, and pepper at 425°F (220°C) for 20 minutes, then add to the pot before blending for a deeper, caramelized flavor.
FAQ
Can I make this soup vegan?
Yes. Use vegetable broth and olive oil, skip dairy, and finish with unsweetened plant milk or coconut milk.
A squeeze of lemon and fresh herbs will keep it bright and satisfying.
Do I have to use the potato?
No, but it helps with natural creaminess. You can replace it with a handful of raw cashews (simmer them with the soup) or a half can of white beans for similar body.
What if my soup tastes bland?
Add more salt, a pinch of black pepper, and an extra squeeze of lemon. A drizzle of olive oil, grated Parmesan, or a spoonful of pesto also boosts flavor quickly.
How can I thicken the soup without cream?
Simmer a bit longer to reduce, or blend in cooked potato, white beans, or cauliflower.
These options create a silky texture without adding dairy.
Is this good for meal prep?
Absolutely. It reheats beautifully and freezes well. Make a double batch and portion it for easy lunches.
Can I use frozen zucchini?
Yes.
No need to thaw. Add it directly to the pot and simmer as directed. You may need an extra minute or two to reach tenderness.
What should I serve with it?
Crusty bread, garlic toast, or a simple grilled cheese are great.
For a lighter option, pair with a green salad or roasted chickpeas for crunch.
In Conclusion
This cozy zucchini soup is simple to make, easy to customize, and comforting any time of year. It’s silky without being heavy, budget-friendly, and built from ingredients you already know and love. Keep it classic with lemon and herbs, or try one of the variations to make it your own.
Either way, you’ll have a bowl of something warm, bright, and deeply satisfying whenever the craving hits.