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Zucchini soup garnished with chopped parsley and grated parmesan cheese. The soup is served in a white bowl with a beige linen.

Zucchini Soup

This creamy zucchini soup is light, fresh and so good I could eat it every day! It’s a great soup for summer when zucchini is plentiful and cheap. The ingredients are simple; it’s made with zucchini, onion, garlic and herbs.
Course Soup
Cuisine American
Keyword zucchini
Prep Time 10 minutes
Cook Time 35 minutes
puree the soup 10 minutes
Total Time 55 minutes
Servings 4
Calories 150kcal
Author Elizabeth


  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1 Small Onion diced (white or yellow onion)
  • 2-3 Garlic Cloves minced
  • ½ teaspoon Chopped Fresh Thyme
  • ¼ teaspoon Black Pepper plus extra for serving
  • 2 pounds Zucchini sliced in half and cut into 1 inch pieces
  • 4 cups Chicken Broth or Vegetable Broth
  • ¼ cup Half and Half
  • Salt if needed at the end
  • 2-3 tablespoons Parmesan Cheese for serving optional
  • 1-2 tablespoons Chopped Parsley for garnish optional (use Flat leaf parsley if you have it)


  • Heat the olive oil and butter over medium heat in large pot.
  • When the butter is melted and foamy, add the onions. Cook gently for 3 minutes, stirring frequently.
  • Add the garlic, thyme and black pepper, cook 1 minute, stirring frequently.
  • Add the zucchini to the pot and cook them with the onions and garlic for 2-3 minutes, stirring frequently.
  • Next, add the chicken (or vegetable) broth. Raise the heat to high and bring the broth to a boil (it will take about 4-5 minutes).
  • Lower the heat to medium-low and cover. Cook the soup for 20 minutes, until the zucchini is very tender. Stir occasionally. Keep the soup at a simmer, raise or lower the heat as needed.
  • When the zucchini soup is done, remove the pot from the heat and let it cool for just a bit. Process the soup with an immersion blender in the pot. If you do not have an immersion blender use a blender (see notes).
  • Add the half and half to the soup, stir to combine well. Return the pot to low heat and cook gently until warmed through – do not let the soup come to a boil.
  • Taste the zucchini soup and add salt, if needed. As a reference we added ½ teaspoon to ours.
  • Serve the soup and garnish with parmesan cheese and chopped parsley, if desired.



Do not fill it to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.


Calories: 150kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 952mg | Potassium: 860mg | Fiber: 3g | Sugar: 7g | Vitamin A: 734IU | Vitamin C: 62mg | Calcium: 110mg | Iron: 2mg