Zucchini Soup (easy, creamy!)

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If you are a fan of creamy soups then you will love this Zucchini Soup!I created this on a whim when I had too much zucchini I have nothing else in my freezer.Since then it has become one of my all time favorites healthy soup When I want something warm and comforting, but still lighthearted. The best part is that it’s super easy to make, so even if you’re not the most experienced cook, you can still make creamy zucchini soup in no time.

The smooth and velvety texture of this zucchini soup recipe is similar to other classic soups, such as Cream of Mushroom Soup or Soup with Cream of Asparagus. Like those soups, this one is packed with flavor and makes a delicious light meal or appetizer.

Ingredients and Substitutes

This section explains how to choose the best ingredients for cream of zucchini soup, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• olive oil – For stir-frying. You can also use avocado oil or any oil you like.
• onion – Although I chose yellow onions for this recipe, white onions would work just as well. You can also add other hard vegetables, such as carrots or celery, and sauté them with the onions.
• garlic – Fresh minced garlic adds the best flavor, but you can also use 1 1/2 tsp canned garlic For convenience.
• zucchini – Choose small to medium zucchini that are firm, smooth, and free of bruises or soft spots for the best flavor and texture.
• chicken soup – You can also use beef broth, Bone soupor a vegetarian option, vegetable soup.
• sea ​​salt & Black pepper
• heavy cream – A key ingredient in super creamy smooth soups. You can substitute half and half of regular milk, or canned full-fat coconut milk for dairy-free milk. (This soup is also vegan if you choose coconut milk and use the vegetable stock above.)
• fresh dill – I love the taste of dill here, but it’s optional and you don’t have to add it. You can also use other fresh herbs such as basil, chives or parsley.

Variation: Add protein!

If you want a meal with more protein, add some chicken wire, Turkey Or Ham. For a vegan protein, try escargot beans, white beans, or chickpeas.

How to Make Zucchini Soup

This section shows how to make cream of zucchini soup, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Fry the aromatics. Heat olive oil in a pan dutch oven or pot Heat over medium heat. Add the diced onion and cook until translucent and starting to brown. Add minced garlic and sauté until fragrant.
2. Bring the soup to a boil. Add zucchini and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer until zucchini are tender. Remove from heat.

3. Puree until smooth. use immersion blender Allow the soup to fully incorporate.Alternatively, you can transfer the soup to ordinary blender Make in batches and puree instead. (You can also reserve some zucchini slices to add later if you prefer a thicker soup.) Return to pot.
4. Add the cream. Put the soup on a low heat. Add heavy cream and stir until warm.

5. enjoy. Season with salt and pepper. Serve zucchini soup drizzled with olive oil or cream and fresh dill sprigs, if desired. You can even add some shredded Parmesan!

storage instructions

• shop: Store leftovers in an airtight container and store in the refrigerator for up to 4 days.
• Meal Prep: Make a big batch of this soup and store it in individual containers for a quick and easy lunch.
• Reheat: You can reheat zucchini soup in the microwave, which is the fastest option, or on the stovetop over medium heat.
• freeze: Cool completely, then transfer to a freezer-safe container, leaving about 1 inch of space on top to allow for expansion. You can also use freezer bags, making sure to remove as much air as possible before sealing. Stores in the refrigerator for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve with Zucchini Soup

This comforting zucchini soup recipe goes well with a variety of dishes! Here are some ideas:

More Creamy Soup Recipes

If you like creamy soups, you’re in luck! Here are some of my favorite soothing creamy soups:

Zucchini Soup (easy, creamy!)

You’re going to love this Creamy Zucchini Soup recipe – it’s quick, easy, comforting, and packed with flavor! Just 6 easy ingredients to make.

Prepare: 5 minute

chef: 20 minute

all: 25 minute

Serving Size: 6 (Adjust according to recipe ratio)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Heat olive oil in a pan dutch oven or pot Heat over medium heat.Add diced onion and cook for approx. 5 minutesuntil translucent and starting to turn brown.

2. Add minced garlic, sauté until fragrant 1-2 minutesuntil the fragrance is released.

3. Add zucchini and chicken broth.Bring to a boil over high heat, then turn off low heat, cover the pot, and simmer for a while 8-12 minutes, until the zucchini are soft. Remove from heat.

4. use immersion blender Puree the soup until smooth. (Alternatively, you can pour the soup into a pressure cooker blender Blend until smooth, in batches if desired. Then return the soup to the pot. ) If you like, you can reserve a few slices of zucchini for garnish.

5. Warm the zucchini soup over low heat.Add heavy cream and stir 2-3 minutesuntil warm.

6. Season with salt and pepper. Serve zucchini soup bowls drizzled with cream (or olive oil) and fresh dill sprigs, if desired.

Last Step: Leave a Rating!

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recipe notes

Serving Size: 1 cup

Garnish with a little cream, a few slices of zucchini and fresh dill.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 181

fat 16 grams

protein 3.5 grams

total carbohydrates 7.7 grams

net carbs 5.9 grams

fiber 1.8 grams

sugar 5.6 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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