Table of Contents

We’re heading into the end of Summer and find ourselves swimming in zucchini and squash from our garden! Plus, my mom ensures I’m always stocked up from her farm ALL. SUMMER. LONG.

Recipes like this Sautéed Zucchini and Squash or these Air Fryer Zucchini Chips are the typical go-to Summer dishes to cure my zucchini cravings. But I decided to try something a little different this year.

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!

Why This Soup is PERFECT

  • 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.
  • Greek yogurt makes it extra creamy without heavy cream. And a homemade Italian seasoning spice blend up-levels the flavor.

Ingredients

For the exact measurements and detailed instructions, please see the recipe card below.

Zucchini, broth, yogurt, onions, seasoning, and oil are the ingredients used for this zucchini soup.
  • 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.
  • Parmesan. While optional, a sprinkle of grated Parmesan cheese at the end is highly suggested.

How to Make Creamy Zucchini Soup

Please see the recipe card below for more detailed ingredient amounts and the printable instructions

1. 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.

Zucchini is chopped on the cutting board.
The chopped zucchini is in a pile on the cutting board.

2. Cook the vegetables.

Cook the onion and oil in a Dutch oven or large pot for 2-3 minutes over medium heat.  Add crushed garlic and continue cooking 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 cook for 5 minutes, stirring often. Watch for the edges to lightly brown.

The onions are sautéed on the stove.
Zucchini slices are sautéed on the stove.

3. Add the 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.

The broth is added to the zucchini on the stove.

4. Purée with an immersion blender.

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.

Blending Tip

An immersion blender is a MUST for making smooth and creamy blenders at home; consider buying one if you don’t already have one.

An immersion blender is used to create a smooth soup.
The soup is lifted up in a ladle.

5. Serve it up.

Serve this soup in a bowl immediately while hot. Or, you can 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.

Zucchini soup with fresh herbs and bread.

Prep and Storage

  • Prep-Ahead: Make up this soup in advance, it gets better with time as the flavors really meld together.
  • Storage: Keep in an airtight container in the refrigerator for up to 4 to 5 days. Let the soup cool completely then store in a freezer-safe airtight container in the freezer for up to 4 to 6 months.
  • Reheating: Thaw the soup then warm on the stovetop or in the microwave.

FAQs

Can I use yellow squash in place of the zucchini?

You can either substitute all of the zucchini to make a squash soup, or swap out half of it.

How can I make my vegetable soup more flavorful?

Cook vegetables until golden to give a more robust flavor. You can also add dried herbs such as oregano, parsley, basil, rosemary, and thyme.

Do you have to peel zucchini for soup?

No, it is not necessary. The peel adds great color, a thicker texture, and tons of dietary fiber.

What’s the best way to purée cream of zucchini soup?

An immersion blender is the simplest way. High-speed blenders, such as a Vitamix, or a large food processor may also be used.

Recipe Tips

  • Similar sizes. Cut the zucchini into the same size so they cook up evenly.
  • Cook 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!)
Creamy zucchini soup is served with bread in a bowl.

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? Put it to good use with these recipes:

You can also always Freeze Zucchini to use year-round!

Tap stars to rate!

5 from 11 votes

Creamy Zucchini Soup Recipe

By: London Brazil
Serve it hot or cold—this creamy Zucchini Soup Recipe is a winner, no matter the weather! Tangy yogurt keeps the texture smooth yet light, and the flavor gets a special boost from homemade Italian seasoning.
A metal spoon lifts homemade zucchini soup from a bowl.
Yield 4 servings
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Print Pin Comment
An image of an envelope sealed shut with the Evolving Table logo.

email this recipe!

Enter your email and we’ll send it directly to you.

Ingredients 

  • 2 tablespoons oil olive or avocado
  • 1 small sweet onion finely chopped
  • 3 garlic cloves finely minced
  • 1 ½ pounds zucchini about 4 medium
  • 3 cups vegetable broth
  • 1 teaspoons Italian seasoning
  • 1 teaspoons salt to taste
  • ¼ teaspoons black pepper
  • 2 tablespoons yogurt
  • Grated Parmesan cheese optional

Instructions 

  • 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!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 11 votes

Notes

  1. Serving. This soup is delicious both hold and cold.
  2. Immersion blender. This handy device makes this soup so quick and easy.
  3. Italian seasoning. While you can use a store-bought one (pay attention to the salt content!) this recipe is delicious with this homemade Italian seasoning
  4. Storage: Keep in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 146kcal, Carbohydrates: 15g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 1237mg, Potassium: 577mg, Fiber: 3g, Sugar: 8g, Vitamin A: 789IU, Vitamin C: 38mg, Calcium: 62mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 from 11 votes (10 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

    1. Hi! Let the soup cool completely then store in a freezer-safe airtight container in the freezer for up to 4 to 6 months.

      Reply

    1. Yay! So happy you enjoyed it, Shweta! Thanks for taking the time to leave a comment and rating 🙂

      Reply