When you crave something nourishing, vibrant, and incredibly simple, Zucchini Soup is the answer every time. This luminous green bowl is summer comfort: silky and light, yet deeply satisfying with its blend of fresh zucchini, sweet onion, and a hint of aromatic thyme. Whether you’re on the hunt for a healthy starter or an effortless weeknight dinner, Zucchini Soup is a recipe that lets humble ingredients shine and delivers a flavor that feels both cozy and fresh, all in a half hour. It’s comfort food, perfect for sharing with friends or savored solo, any time of year.
Ingredients You’ll Need
You don’t need much to make Zucchini Soup, but each ingredient here plays an essential part—building a canvas of flavor, a satiny texture, and that gorgeous green color. Keeping it simple means each element can stand out in every spoonful.
- Olive oil: Adds richness and helps to soften the vegetables while infusing the soup with a subtle, fruity undertone.
- Onion (chopped): Brings sweetness and depth, forming the flavor backbone for the soup.
- Garlic (minced): Just two cloves make all the difference, lending warmth and a savory aroma that complements the zucchini.
- Zucchinis (chopped): The star of the show! Choose firm, shiny zucchinis for the freshest flavor and most vibrant color.
- Vegetable broth: Supports all the flavors and gives the soup a savory, rounded base—use a good quality stock for best results.
- Dried thyme: A half teaspoon brings an herbal hint that gently lifts the delicate taste of zucchini without overpowering.
- Salt and pepper: Essential for bringing everything together—season to taste and let the flavors sing.
- Heavy cream or coconut milk (optional): Just a splash makes the soup decadently creamy, or keeps it dairy-free with coconut.
- Fresh parsley or chives (optional): A finishing touch for color and a little fresh zip right before serving.
How to Make Zucchini Soup
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. When it shimmers, add the chopped onion and let them cook gently for about 3–4 minutes. You’re looking for soft, translucent onions—no browning needed here. After that, in goes the minced garlic for just a minute, until it fills your kitchen with that irresistible, savory scent. This first step creates the savory, aromatic base that will make the Zucchini Soup sing.
Step 2: Add the Zucchini and Thyme
Now, stir in your chopped zucchini along with the dried thyme, salt, and pepper. Give everything a quick toss to let the zucchini pick up those lovely flavors. The thyme adds a subtle herbal note, and seasoning with salt and pepper now helps the vegetables absorb flavor as they soften.
Step 3: Simmer with Broth
Pour in the vegetable broth, and crank up the heat to bring everything to a gentle boil. Once it’s bubbling, drop the heat and let your zucchini mixture simmer away for 15–20 minutes. You’ll know it’s ready when the zucchini is fork-tender and almost melting into the broth, giving you the perfect base for a silky, satisfying soup.
Step 4: Blend Until Smooth
If you have an immersion blender, now’s the time to use it. Carefully blend right in the pot until your Zucchini Soup is gorgeous, smooth, and creamy. Otherwise, ladle the soup in batches into a blender (be careful—it’s hot!) and blitz until velvety. This step transforms a simple pot of veggies into a dreamy, restaurant-level puree.
Step 5: Finish with Creaminess
Once your soup is back in the pot and off the heat, stir in heavy cream or coconut milk if you’re going for an extra-luxurious texture. Taste, adjust the seasoning if needed, and get ready to ladle up bowls of Zucchini Soup happiness.
How to Serve Zucchini Soup
Garnishes
A sprinkle of fresh chives, parsley, or even a drizzle of herby olive oil takes Zucchini Soup from homestyle to completely photoworthy in a snap. Try a dollop of yogurt or swirl in a bit more cream for stunning contrast and an ultra-creamy finish.
Side Dishes
Serve your Zucchini Soup with warm, crusty bread or a light green salad—think peppery arugula or bright lemon vinaigrette. For a heartier meal, consider pairing it with a grilled cheese sandwich or a slice of savory tart; the soup’s gentle flavors are the perfect backdrop to anything with a bit of tang or crunch.
Creative Ways to Present
Get playful with presentation: ladle Zucchini Soup into espresso cups for an elegant appetizer, or pour it into shot glasses for cute party shooters. For a dinner party, serve in pretty bowls topped with edible flowers or small croutons to impress your guests with both looks and taste.
Make Ahead and Storage
Storing Leftovers
Zucchini Soup is fantastic for make-ahead meals. After cooling to room temperature, store leftovers in an airtight container in the fridge for up to four days. The flavors deepen beautifully, making for a quick and satisfying lunch or light dinner in the days that follow.
Freezing
If you like to plan even further ahead, this soup freezes wonderfully—just skip the cream or coconut milk before freezing for best texture. Ladle cooled soup into freezer-safe containers or resealable bags, leaving space for expansion, and freeze for up to three months.
Reheating
To reheat Zucchini Soup, gently warm it in a pot over low heat, stirring frequently until piping hot. If you froze the soup, let it thaw overnight in the refrigerator first. Stir in cream or coconut milk at the end after reheating if you saved that for later, and give it a final taste before serving.
FAQs
Can I make Zucchini Soup without cream?
Absolutely! The soup is delicious and smooth even without cream. Use coconut milk for a dairy-free, vegan version or simply leave it out for a lighter, brothier bowl—zucchini’s natural silkiness does most of the heavy lifting.
Can I add other vegetables to this soup?
Definitely! Feel free to include a peeled, diced potato for a thicker texture, or toss in a handful of spinach or peas for extra color and nutrients. The base recipe is forgiving and versatile.
Is this recipe gluten-free?
Yes, as long as your vegetable broth is certified gluten-free, this Zucchini Soup is naturally gluten-free. It’s a great option for anyone with dietary restrictions.
What can I use instead of an immersion blender?
If you don’t have an immersion blender, a regular countertop blender works perfectly—just be sure to blend in batches and vent the lid, since the soup is hot. Carefully pour the blended soup back into the pot to finish.
How can I make my Zucchini Soup extra flavorful?
Roasting the zucchini before adding it to your pot will bring out a deeper, richer taste. You can also sauté a celery stalk or some leeks with the onion for a more complex, savory flavor profile. A squeeze of lemon at the end is lovely too!
Final Thoughts
If you’re looking for a dish that’s as easy as it is lovely, make Zucchini Soup your new go-to. It’s fresh, fast, endlessly customizable, and always a crowd-pleaser. I hope you give this recipe a try—don’t be surprised if it quickly becomes a repeat favorite in your kitchen!
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Zucchini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Enjoy a comforting bowl of creamy zucchini soup, perfect for a light lunch or dinner. This vegan and gluten-free soup is easy to make and bursting with fresh flavors.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchinis, chopped
- 3 cups vegetable broth
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup heavy cream or coconut milk (optional for creaminess)
- Fresh parsley or chives for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add garlic and cook for 1 more minute until fragrant. Stir in the chopped zucchini and thyme. Season with salt and pepper.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until zucchini is tender.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Stir in heavy cream or coconut milk if using. Adjust seasoning to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a thicker soup, add a peeled and diced potato before simmering.
- Skip the cream for a lighter, dairy-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
