If you’re looking for a creamy Zucchini Soup Recipe, then you are in the right place. Zucchini, onion, vegetable broth, Italian seasoning, and just a bit of yogurt are blended together for a healthy, vegetarian meal with a delightfully smooth texture. This simple, low-carb dish is ready in under 30 minutes, too!
We’re heading into the end of summer and find ourselves swimming in zucchini and squash from our garden!
A silky smooth, and super simple cream of zucchini soup was the recipe of choice. It is made with vegetable broth, a bit of Italian seasoning, and yogurt.
Boy it did NOT disappoint!
Within 30 minutes, and with very few ingredients, this easy soup recipe was born.
I’m typically a hot-soup kind of gal no matter how toasty it is outside. But this zucchini soup also tastes incredible when served cold as well!
(A big win for those of you that live down here in the South!)
You can also double or triple the batch and freeze it to enjoy all Fall and winter.
The ingredients needed to make zucchini soup include the following:
- Zucchini. Four medium-sized zucchinis are used, about 1 ½ pounds. Learn How to Freeze Zucchini when it’s in season.
- Onion. A finely chopped sweet onion is best. A white or yellow one can also be substituted.
- Garlic. Fresh, whole garlic cloves give a nice pop of flavor.
- Yogurt. Regular, plain, unflavored yogurt or a dairy-free option can be used interchangeably.
- Broth. Keep this recipe vegetarian by using vegetable broth. A regular sodium broth is recommended, but a reduced sodium may be substituted. You can also use chicken broth if that’s what you have available.
- Seasonings. Salt, pepper, and Italian seasoning are used.
- Oil. Either avocado or olive oil will both work.
- Parmesan. While optional, a sprinkle of grated Parmesan cheese at the end is highly suggested.
How to Make Zucchini Soup
These are the simple steps to follow to make Zucchini Soup:
Cut the Zucchini
First, you will want to slice the zucchini.
Remove each end. Then, cut the squash in half lengthwise.
Slice the zucchini in roughly ¼ to ½-inch pieces. Keep the chunks as similarly sized as possible to ensure even cooking.
Sauté the Vegetables
Sauté the onion and oil in a Dutch oven or large pot for 2-3 minutes over medium heat. Add crushed garlic and continue sautéing for 1 minute. This step is SO important because it creates the base flavor for the soup.
Then, push the onions and garlic to one side of the pot. Add in the zucchini pieces. Continue to sauté for 5 minutes, stirring often. Watch for the edges to lightly brown.
Add Broth and Simmer
Pour in the broth and add Italian seasoning, salt, and pepper. Stir gently so you don’t splash anything out. Bring the pot to a boil.
Once boiling, reduce to medium-low heat and allow the soup to simmer for 15 minutes. You want the vegetables fork-tender and cooked through.
Purée until Creamy
Be sure to check for doneness before moving on.
Once everything is fully cooked, turn off the heat and add the yogurt. Be very careful as the soup will be VERY hot!
If you have an immersion blender, use caution to blend ingredients until smooth and creamy.
If you don’t have one, you can also use a traditional blender or food processor. Carefully pour the soup into the pitcher. You might need to blend the mixture in more than one batch.
Again, the ingredients are very hot so be very cautious!
Process the soup until you see a nice, creamy texture.
Serve this soup in a bowl immediately while hot. Or, you can also chill in the fridge and serve cold for a Spring or Summer soup!
Add a sprinkle of parsley for a burst of fresh flavor and red pepper flakes for a kick. Bring some crunch to the soup with homemade croutons, a toasted baguette, crackers, or Parmesan whisps for a low-carb option.
You could also add a dollop of sour cream or a bit of fresh dill for a different flavor.
Meal Prep and Storage
- To Prep-Ahead: Make up this soup in advance, it gets better with time as the flavors really meld together.
- To Store: Keep in an airtight container in the refrigerator for up to 4 to 5 days.
- To Freeze: Let the soup cool completely then store in a freezer-safe airtight container for up to 4 to 6 months.
- To Reheat: Thaw the soup then warm on the stovetop or in the microwave.
The recipe you’ll find below is already vegetarian, gluten-free, and low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Whole30, Paleo, Dairy-Free and Vegan – Use a plant-based yogurt.
- Keto – Reduce the amount of onion by half.
You can either substitute all of the zucchini to make a squash soup, or swap out half of it.
Sauté vegetables until golden to give a more robust flavor. You can also add dried herbs such as oregano, parsley, basil, rosemary, and thyme.
No, it is not necessary. The peel adds great color, a thicker texture, and tons of dietary fiber.
An immersion blender is the simplest way. High-speed blenders, such as Vitamix, or a large food processor may also be used.
Expert Tips and Tricks
- Similar sizes. Cut the zucchini into the same size so they cook up evenly.
- Sauté until golden. Giving a little color to the onions and the zucchini will add a depth of flavor.
- Make it at home. Whip up a homemade Italian Seasoning for the best taste.
- Use an immersion blender. This is quick, easy, and gets it super creamy. Also, you don’t have to worry about transferring a hot liquid.
- Serve it chilled. A totally different flavor and mouthfeel occurs when this cream of zucchini soup is served cold instead of hot. (Also great for those in warmer climates!)
Other Creamy Vegetable Soup Recipes
If you have a craving for vegetable soups, try one of these recipes next:
More Zucchini Recipes
Still have an abundance of zucchini? Try these recipes next:
- Zucchini Fritters
- Sautéed Zucchini and Squash
- Zucchini Noodles
- Taco Stuffed Zucchini Boats
- Zucchini Lasagna
- Air Fryer Zucchini
- Baked Zucchini Fries
- Air Fryer Zucchini Fries
You can also always Freeze Zucchini to use year-round!
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Creamy Zucchini Soup Recipe
- Cut zucchini into ¼-½ inch pieces.
- Sauté onion and oil in a Dutch oven or large pot for 2-3 minutes over medium heat. Add crushed garlic and continue sautéing for 1 minute.
- Push the onion to the side and add the cut zucchini. Sauté for 5 minutes, or until the edges begin to lightly brown.
- Pour in broth and add Italian seasoning, salt, and pepper. Bring pot to a boil. Once boiling, reduce heat to medium-low heat and simmer for 15 minutes.
- Turn off heat and add yogurt. Blend ingredients with an immersion blender until smooth and creamy. You can also carefully transfer it to a high speed blender or large food processor and blend until smooth.
- Serve zucchini soup with fresh parsley, parmesan cheese, and some toasted baguettes or Parmesan cheese whisps. Enjoy!
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Nutrition information is automatically calculated, so should only be used as an approximation.