Zucchini soup is simple, healthy, and full of flavor. It’s naturally gluten-free and can easily be made vegan or dairy-free. This recipe is perfect for using up extra zucchini and comes together in under 30 minutes. Serve it hot or cold, and enjoy it as a light lunch, dinner starter, or quick comfort food.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Zucchini, chopped
Onion, chopped
Garlic cloves, minced
Olive oil or butter
Vegetable or chicken broth
Fresh herbs (basil, thyme, or parsley)
Salt and pepper
Optional: heavy cream, Greek yogurt, or coconut milk for creaminess
Optional: lemon juice for brightness
Directions
In a large pot, heat olive oil or butter over medium heat.
Add the chopped onion and garlic and sauté for 2–3 minutes until softened and fragrant.
Add the chopped zucchini and cook for another 5–7 minutes, stirring occasionally.
Pour in the broth and bring to a boil. Reduce heat and simmer for 10–15 minutes until zucchini is very tender.
Add fresh herbs and blend the soup using an immersion blender or carefully in batches in a countertop blender until smooth.
Stir in cream, yogurt, or coconut milk if using. Season with salt, pepper, and a splash of lemon juice if desired.
Reheat gently if needed and serve warm, or chill and serve cold.
Servings and timing
This recipe serves 4–6. Preparation time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Add potatoes or cauliflower for extra thickness.
Blend in spinach or kale for added greens.
Make it spicy with a pinch of chili flakes or a dash of hot sauce.
Add a spoonful of pesto or a swirl of sour cream before serving.
Use coconut milk for a dairy-free, subtly sweet version.
Storage/Reheating
Store zucchini soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave. The soup can be frozen for up to 2 months. Thaw in the fridge before reheating.
FAQs
Do I need to peel the zucchini?
No, there’s no need to peel zucchini. The skin softens during cooking and blends smoothly.
Can I make this soup dairy-free?
Yes, use olive oil instead of butter and substitute cream with coconut milk or omit it entirely.
Can I eat zucchini soup cold?
Yes, it’s delicious both hot and cold—especially in warmer months.
Can I use frozen zucchini?
Yes, frozen zucchini works well. Just thaw and drain excess water before using.
How do I thicken zucchini soup?
Add a peeled potato or a few spoonfuls of cooked rice to the pot before blending for a thicker texture.
What herbs go best with zucchini?
Basil, thyme, dill, parsley, and chives all complement zucchini nicely.
Is zucchini soup good for meal prep?
Yes, it stores and reheats well, making it perfect for prepping ahead.
Can I add protein?
Yes, top with cooked shredded chicken, white beans, or a poached egg for extra protein.
What toppings can I add?
Try croutons, toasted nuts, cheese shavings, or a drizzle of olive oil or pesto.
Does this soup freeze well?
Yes, it freezes beautifully. Store in portions for quick, easy meals later.
Conclusion
Zucchini soup is a simple, wholesome dish that’s full of flavor and incredibly easy to make. Whether you enjoy it creamy or light, hot or cold, it’s a versatile soup that’s perfect for any season. Add it to your recipe rotation and enjoy a delicious way to use fresh zucchini.
Zucchini soup is a light, creamy, and nourishing dish made with fresh zucchini, herbs, and broth. It’s quick to prepare, naturally gluten-free, and can be served hot or cold for a versatile meal any time of year.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:International
Diet:Gluten Free
Ingredients
4 medium zucchini, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp olive oil or butter
4 cups vegetable or chicken broth
1/4 cup fresh herbs (basil, thyme, or parsley), chopped
Salt and pepper to taste
Optional: 1/2 cup heavy cream, Greek yogurt, or coconut milk
Optional: 1 tbsp lemon juice
Instructions
In a large pot, heat olive oil or butter over medium heat.
Add onion and garlic and sauté for 2–3 minutes until softened and fragrant.
Add chopped zucchini and cook for 5–7 minutes, stirring occasionally.
Pour in the broth and bring to a boil. Reduce heat and simmer for 10–15 minutes until zucchini is very tender.
Add fresh herbs and blend the soup using an immersion blender or carefully in batches in a countertop blender until smooth.
Stir in cream, yogurt, or coconut milk if using. Season with salt, pepper, and a splash of lemon juice if desired.
Reheat gently if needed and serve warm, or chill and serve cold.
Notes
Add a peeled potato or cauliflower for a thicker soup.Blend in spinach or kale for extra greens.Use coconut milk for a dairy-free version with subtle sweetness.Add chili flakes for a spicy twist.Garnish with pesto, sour cream, or croutons before serving.
