This quick and easy creamy Zucchini Soup Recipe has the perfect silky smooth texture! Zucchini squash, onion, vegetable broth, Italian seasoning, and a bit of yogurt at the end are blended together for a healthy meal. This simple low-carb soup can be served either hot or cold any time of year!
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. Made with vegetable broth, a bit of Italian seasoning, and yogurt.
Boy did it 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 hot 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 needed, about 1½ pounds.
- Onion. A finely chopped sweet onion is best. A brown or yellow onion can also be substituted.
- Garlic. Fresh, whole garlic cloves give a nice pop of flavor.
- Yogurt. Regular, plain, unflavored yogurt or a dairy-free yogurt 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 olive or avocado 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 steps to follow to make this zucchini soup recipe:
- Cut the zucchini.
Slice into roughly ¼ to ½-inch pieces.
- Sauté the onion and garlic.
This creates a base of flavor for the soup.
- Add zucchini and cook until lightly browned.
Doing this gives the soup a richness that just boiling the squash doesn’t do.
- Pour in broth, add seasonings, and simmer for 15 minutes.
Bring to a boil then reduce the heat. Check the squash for doneness before moving onto the next step.
- Turn off heat, add yogurt and purée the soup with an immersion blender.
A high-speed blender or a large food processor will also work. (If you use one of these, transfer the soup very carefully as it will be incredibly hot!) You also may have to blend in batches if using a food processor.
How to Serve
Serve this soup 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 toasted a toasted baguette, crackers, or Parmesan whisps for a low-carb option.
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 5 days.
- To Freeze: Let the soup cool completely then store in a freezer-safe airtight container for up to 4-6 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. Easily 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 transfer 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!)
More Zucchini Recipes
Still have an abundance of zucchini? Try these recipes:
You can also always Freeze Zucchini to use year-round!
Creamy Zucchini Soup Recipe
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, vegan meal with a delightfully smooth texture.
- 2 Tbsp. oil olive or avocado
- 1 small sweet onion finely chopped
- 3 cloves garlic crushed
- 4 zucchini medium sized (~1.5 lbs.)
- 3 cups vegetable broth regular sodium*
- 1 tsp. Italian seasoning
- 1 tsp. salt to taste
- ¼ tsp. black pepper
- 2 Tbsp. yogurt or a dairy-free yogurt
- Parmesan cheese grated optional
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!
To Store: Keep in an airtight container in the refrigerator for up to 5 days.