This creamy zucchini soup is light and fresh. 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.
Zucchini is a wonderful ingredient. If you can’t get enough try this this grilled zucchini. For a delicious appetizer or side dish make this fried zucchini recipe.
And if you can’t get enough creamy soups try this tasty carrot ginger soup, a satisfying broccoli cauliflower soup and this tomato soup that’s perfect for summer.
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- Olive oil – Extra virgin or light oil work well. Use your favorite oil that’s suitable for sautéing.
- Butter – Regular salted butter or use unsalted if you are sensitive to salt.
- Vegetables – Zucchini is the main ingredient but onions and garlic add flavor without overtaking the zucchini.
- Seasoning – Fresh thyme and black pepper work nicely with the zucchini.
- Broth – We use chicken broth but use your favorite vegetable broth if you want to make it vegetarian. You can also sub in reduced sodium broth if you prefer.
- Cream – Half and half adds a little creaminess, you can use heavy cream if that’s what you have on hand. We use half and half to keep it light.
- Garnish – Garnish options include fresh chopped parsley, parmesan cheese, croutons, extra black pepper or use your favorite.
- See the recipe card for quantities and preparation.
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 and cook for 1 minute, stirring frequently.
Add the zucchini to the pot and cook them with the onions and garlic for 2-3 minutes, stir 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.
Immersion blenders are a fantastic tool for blending hot liquids right in the pot they were cooked in. 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 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 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 or homemade garlic bread, if desired.
This soup is great to make ahead and have ready in the refrigerator for lunch or a light dinner. Store the zucchini soup in an airtight container in the refrigerator for 3-4 days.
To freeze, allow it to cool so it’s not piping hot and refrigerate until cool. Then, store it in an airtight container; remember to leave enough room to allow for expansion, an inch or two should do it. Freeze for 2-3 months.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Check out the Web Story for this cream of zucchini soup for a quick visual on making this delicious recipe.
- 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.
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