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. It comes together in less than an hour and it’s as easy as it is good.
This soup is great to make ahead and have ready in the refrigerator for lunch or a light dinner.
We use half and half instead of heavy cream in this zucchini soup to keep it light. Plus a little parmesan cheese for garnish pairs perfectly with the pureed zucchini.
Zucchini is such a great ingredient, every time we have it I comment, “This is so good why don’t we zucchini more often”. Luckily it’s easy to prepare and works well with different cooking methods. If you are barbecuing on the weekend make grilled zucchini. For a delicious appetizer or side dish, make fried zucchini and watch them disappear.
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How to serve the soup
My favorite way to serve this soup is with chopped parsley and fresh grated parmesan cheese. The salty, nutty parmesan goes so well with cream of zucchini soup. Croutons or crushed saltine crackers will add a little crunch and texture. Or just serve it with plain crusty bread or this homemade garlic bread for dipping.
- Olive oil – Extra virgin or light work well, or use your favorite oil that’s suitable for sautéing.
- Butter – We use regular salted butter
- Vegetables – Zucchini is the main ingredient but onions and garlic add flavor without overtaking the zucchini.
- Seasoning – Fresh thyme and black pepper work well with the zucchini.
- Broth – We use chicken broth to make this zucchini soup recipe but if you want to keep it vegetarian use your favorite vegetable broth.
- Cream – Half and half adds a little creaminess, you can use heavy cream if that’s what you have on hand.
- Garnish – Garnish options include fresh chopped parsley, parmesan cheese, croutons, black pepper or use your favorite.
The prep work for this soup is quick and easy. Cut the zucchini in half then cut each half into roughly 1 inch pieces.
- Dice the onions, since the soup is going to be pureed, a medium dice will do.
- Mince the garlic and the thyme.
- Chop the parsley, if using – we’re not using it until the end but might as well get it done while the cutting board is out.
- Measure out the remaining ingredients.
- Gently sauté the onions in the butter and olive oil until they start to soften and are translucent.
- Add the garlic, thyme and black pepper.
- Add the zucchini and cook them with the onions for a few minutes to start developing some flavor.
- Add the broth. Bring it to a boil then lower the heat and cook, simmering, for 20 minutes, until the zucchini is very tender. It should fall apart when a fork is inserted and twisted.
- Take the pot off the heat and let it cool for a few minutes. Process the soup in the pot with an immersion blender. Immersion blenders are a fantastic tool for blending hot liquids right in the pot they were cooked in. If you’re a fan of creamy pureed soups, then you should definitely invest in one.
- Finally, add the half and half to the soup and stir to combine. Return the pot to low heat and warm through – do not let it come to a boil.
Cook’s note: If you don’t have an immersion blender, use a blender to process the soup. 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.
Taste the creamy zucchini soup and add salt, if needed. As a reference, we added ½ teaspoon to ours. Garnish with chopped parsley and parmesan cheese, if desired.
Storing and reheating
Store the zucchini soup in an airtight container in the refrigerator for 3-4 days. To freeze the soup, allow it to cool some so it’s not piping hot. Store it in an airtight container; remember to leave enough room to allow for expansion when freezing, an inch or two should do it. Freeze the zucchini soup for 2-3 months.
Gently, reheat the soup in a saucepan over medium-low to low heat stirring occasionally. Avoid letting the soup come to a full boil as the cream could separate.
You may also like these other creamy soups:
- Cream of Asparagus Soup
- Broccoli Cauliflower Soup
- Creamy Pumpkin Soup
- Butternut Squash Soup
- Carrot Ginger Soup
- Pumpkin Apple Soup
- Tomato Soup
- 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.