The smooth and velvety texture of zucchini soup recipes is similar to other classics like cream of mushroom soup or cream of asparagus soup. And just like those soups, this one is packed with flavor and makes for a great light meal or starter course.
Ingredients & Substitutions
Here I explain the best ingredients for creamy zucchini soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Olive Oil – For sauteing. You can also use avocado oil, or any oil you prefer. Onion – While I selected a yellow onion for this recipe, a white onion would work as well. You can also add other hard vegetables, such as carrots or celery, and saute them with the onions. Garlic – Fresh minced garlic adds the best flavor, but you could also use 1 1/2 teaspoons jarred garlic for convenience. Zucchini – Choose small to medium-sized zucchini that are firm, smooth, and free of bruises or soft spots for the best flavor and texture. Chicken Broth – I used store-bought for convenience, but you can make your own chicken broth at home. You can also use beef broth, bone broth, or for a vegetarian option, vegetable broth. Sea Salt & Black Pepper Heavy Cream – The key ingredient to a super creamy and smooth soup. You can substitute regular milk, half and half, or for a dairy-free option, canned full-fat coconut milk. (If you opt for coconut milk and use vegetable broth above, this soup would also be vegan.) Fresh Dill – I love the flavor of dill here, but it’s optional and you don’t have to add it. You can also use other fresh herbs like basil, chives, or parsley.
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 with amounts and temperatures, see the recipe card. If you want a more protein-packed meal, add some shredded chicken, turkey, or ham. For a vegetarian protein, try cannellini beans, white beans, or chickpeas.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Meal prep: Make a large batch of this soup, and store it in individual containers for a quick and easy lunch. Reheat: You can warm up zucchini soup in the microwave for the quickest option, or on the stovetop over medium heat. Freeze: Cool completely, then transfer to a freezer-safe container, leaving about 1 inch of space at the top to allow for expansion. You can also use freezer bags, making sure to remove as much air as possible before sealing. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What To Serve With Zucchini Soup
Cozy zucchini soup recipes go well with all kinds of dishes! Here are a few ideas:
Salad – For a refreshing contrast, make a fresh burrata salad or Israeli salad. For a meal salad, try a BBQ chicken salad or simple steak salad. Crackers – You can’t go wrong with your favorite type, but if you’re looking for a healthier option, consider trying flax seed crackers or almond flour crackers. Sandwiches – If you want to make it a more substantial meal, this soup goes great with a variety of sandwiches such as an egg salad sandwich, tuna salad sandwich, or cucumber subs.
More Creamy Soup Recipes
If you’re a fan of creamy soups, you’re in luck! Here are some of my favorite comforting and creamy soups: Please enter your first name for your account. Your saved recipe will also be sent to your email. Garnish with a drizzle of cream, couple slices of zucchini, and fresh dill.
