Zucchini soup is a light, fresh soup made with zucchini, onion, garlic, and herbs. It is easy to make, budget-friendly, and a great way to use up extra zucchini in the summer.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
Ingredients you'll need
💌 Save this recipe
We’ll email it to you so you can find it later!
We'll send you occasional emails from Cook2eatwell. Unsubscribe anytime.
Olive oil - Extra virgin or light olive oil both work well. Use your favorite oil that is suitable for sautéing.
Butter - Regular salted butter works well, or use unsalted if you are sensitive to salt.
Vegetables - Zucchini is the star here, while onion and garlic add flavor without overpowering it.
Seasoning - Fresh thyme and black pepper pair nicely with the zucchini.
Broth - We use chicken broth, but vegetable broth works well if you want to make it vegetarian. You can also use reduced-sodium broth if you prefer.
Cream - Half-and-half adds a little creaminess without making it too heavy. You can use heavy cream if that is what you have on hand.
Garnish - Fresh parsley, parmesan cheese, croutons, and extra black pepper all work well, or use your favorite toppings.
📖 See the recipe card for quantities and preparation.
How to make zucchini soup
Heat the olive oil and butter in a large pot over medium heat. Cook the onions for 3 minutes, until they start to soften.
Add the garlic, thyme, and black pepper and cook for 1 minute, stirring frequently.
Add the zucchini to the pot and cook with the onions and garlic for 2-3 minutes, stirring often.
Now, add the broth and bring it to a boil. Lower the heat, cover, and simmer for 20 minutes, until the zucchini is tender.
Take the pot off the heat and let it cool for a few minutes. Process the soup in the pot with an immersion blender until smooth (see cook's note below).
Finally, add the half-and-half to the soup and stir to combine. Return the pot to low heat and warm through. Do not bring it to a boil.
Taste the soup and add salt if needed. As a reference, we added ½ teaspoon to ours. Garnish with chopped parsley and parmesan cheese, and serve with a piece of crusty bread, if desired.
Cook's note
Immersion blenders are a great tool for blending hot liquids right in the pot they were cooked in. If you do not have an immersion blender, use a blender and process the soup in small batches.
Do not fill the blender to the top with hot liquid. Remove the center piece of the lid, then place the lid back on and cover the opening with a clean, folded kitchen towel. Hold the towel in place while blending. Start on low speed and increase gradually if needed.
Storing and reheating
Let the soup cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze, place cooled leftovers in a freezer-safe container, leave a little room for expansion, and freeze for up to 2-3 months for the best quality.
Reheat leftovers in a saucepan over medium-low heat until hot, stirring occasionally. Add a splash of broth or water if needed to loosen the soup. You can also reheat it in the microwave in 30-second intervals, stirring in between, until hot all the way through. Reheat leftovers to 165°F.
Food safety: According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you liked this recipe, try our fried zucchini for an easy appetizer or side dish that makes the most of summer zucchini. Tomato soup is also a great option when you want another simple soup made with seasonal produce.
Join Us
Subscribe to our newsletter for new recipes, cooking tips, and kitchen inspiration. Follow us on social media for more recipe ideas.
📖 Recipe
Zucchini Soup
Ingredients
- 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)
Instructions
- 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.
Notes
💌 Save this recipe
We'll email it to you so you can find it later!
We'll send you occasional emails from Cook2eatwell. Unsubscribe anytime.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply