Creamy Zucchini Soup (2024)

Published: Sep 15, 2020 Updated: Nov 24, 2020 by Alison Hope · This post may contain affiliate links · 32 Comments

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Rich and creamy zucchini soup packed with flavor and a gorgeous color too. Delicious comfort food in a bowl! Ready in 30 minutes or less.

Zucchini might not be the first thing that comes to your mind when you think of making a soup. I mean your mind might more easily drift towards a roasted butternut squash soup or sweet potato soup.

But zucchini soup is actually crazy delicious! It’s rich and creamy and comforting and all the good things you want in a bowl of soup.

And it’s also extremely quick and easy to make. You can have this ready, from start to finish, within 30 minutes. Sound good? Let’s do it!

Oh and if you have lots of zucchinis around you’ll want to try our zucchini fritters and our zucchini bread too!

How To Make Zucchini Soup

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Add olive oil to a pot along with chopped onion, crushed garlic, dried basil, dried thyme and dried rosemary and sauté until the onions are softened.
Add sliced zucchini and toss the zucchini with the onions and spices.
Add vegetable stock and bring to a simmer.
Cover the pot and let it simmer until the zucchini is soft and cooked.
Turn off the heat and blend directly in the pot using an immersion blender (handheld). If you don’t have an immersion blender then allow it to cool for a bit before transferring in stages to your blender jug. Blend it and then return all the blended soup to the pot.

Add in heavy cream and stir it in.
Add salt and pepper to taste.
And your soup is ready to serve!

Serving Suggestions

Serve it topped with freshly grated parmesan, a sprinkle of ground black pepper and some fresh thyme. Some crusty bread on the side for dipping is always a good idea too.

Make It Dairy-Free

You can easily make this soup dairy-free by using canned unsweetened coconut cream or canned unsweetened full fat coconut milk instead of the heavy cream. This is equally delicious and works great.

You can then serve it with a vegan parmesan or omit the parmesan altogether.

Storing and Freezing

This soup keeps very well in the fridge for 3-4 days and can be reheated bowl by bowl in the microwave or all at once on the stovetop.

It also freezes well if you’d like to freeze it, though it’s better to leave out the cream if you know you want to freeze it and only add cream to individual bowls and swirl it in.

More Delicious Soup Recipes

Creamy Carrot Soup
Middle Eastern Lentil Soup
Pumpkin Soup
Tomato Basil Soup
Sweet Potato Soup
Tomato Soup

Did you make this recipe? Be sure to leave a comment and rating below.

Zucchini Soup

Rich and creamy zucchini soup packed with flavor and a gorgeous color too. Delicious comfort food in a bowl! Ready in 30 minutes or less.

4.91 from 21 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6

Calories: 200kcal

Author: Alison

Ingredients

▢ 1 Tbsp Olive Oil Extra Virgin
▢ 1 Medium Onion White, Yellow or Brown, Chopped
▢ 1 tsp Crushed Garlic
▢ 1 tsp Dried Basil
▢ 1 tsp Dried Thyme
▢ ½ tsp Dried Rosemary
▢ 2 pounds Zucchini Sliced
▢ 4 cups Vegetable Stock
▢ 1 cup Heavy Cream
▢ Salt and Pepper To Taste

For Serving (Optional):

▢ Parmesan Cheese Freshly Grated*
▢ Ground Black Pepper
▢ Fresh Thyme

US Customary – Metric

Instructions

Add the olive oil to a pot along with the chopped onion, crushed garlic, dried basil, dried thyme and dried rosemary and sauté until the onions are softened.
Add the sliced zucchini and toss it with the onions and spices.
Add the vegetable stock and bring to a simmer.
Cover the pot and let it simmer until the zucchini is soft and cooked.
Turn off the heat and blend the soup directly in the pot using an immersion blender. If you don't have an immersion blender then allow the soup to cool for a bit before transferring it in stages to your blender jug. Blend it and then return all the blended soup to the pot.
Add the heavy cream and stir it into the soup.
Add salt and pepper to taste.
Ladle into bowls and serve topped with freshly grated parmesan, a sprinkle of ground black pepper and some fresh thyme.

Video

Notes

Make It Dairy-Free: You can easily make this soup dairy-free by using canned unsweetened coconut cream or canned unsweetened full fat coconut milk instead of the heavy cream. This is equally delicious and works great. You can then serve it with a dairy-free parmesan cheese or omit the parmesan altogether.
Storing: This soup keeps very well in the fridge for 3-4 days and can be reheated bowl by bowl in the microwave or all at once on the stovetop.
Freezing: This soup freezes very well but if you know you’d like to freeze it then rather omit the cream and then just add cream to individual bowls and stir it in.
Nutritional information is for the soup only and excludes the toppings like parmesan cheese and anything else that you may serve it with.

Nutrition

DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor

About Alison Hope

Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

Reader Interactions

Comments

NAOMI
April 11, 2024 at 2:06 am

SO GOOD ! MAKE THIS SOUP NOW ! SO EASY TO MAKE. I USED CHICKEN BROTH AND A TOUCH OF HALF AND HALF INSTEAD OF HEAVY CREAM. I MADE 2 BATCHES IN ONE WEEK ! DELICIOUS
Reply
- Nadine @ Gimmethatflavor
  April 19, 2024 at 8:15 am
  
  AWESOME! Thanks so much for your great review Naomi!
  Reply
Marian
October 23, 2023 at 1:42 am

I made this soup with half and half and a little sour cream. My husband wasn’t sure he’d like it, but he did. It’s a good recipe.
Reply
- Nadine @ Gimmethatflavor
  October 23, 2023 at 8:29 am
  
  Happy to hear you enjoyed the recipe Marian! Thanks for your lovely review!
  Reply
Lisa
September 07, 2023 at 12:17 am

Nice easy recipe! I added extra chicken bouillon, 1 cup Parmesan cheese and a little cayenne pepper. Extra garlic too!
Reply
- Nadine @ Gimmethatflavor
  September 29, 2023 at 1:02 pm
  
  Awesome! Thanks for your lovely review Lisa!
  Reply
Linda
August 31, 2023 at 7:26 pm

This soup was AMAZING!!!! I can’t believe a recipe this easy was so DELICIOUS! Just add croutons. DELISH!!!
Reply
- Nadine @ Gimmethatflavor
  September 29, 2023 at 1:05 pm
  
  THANK YOU LINDA!!! 🙂
  Reply
Vivianne Welford
August 15, 2023 at 10:15 pm

Excellent! Used whole cream canned coconut milk and fresh basil and rosemary. Very flavourful and delicious 😋. Definitely a keeper!
Reply
- Nadine @ Gimmethatflavor
  See Also
  Bombay Beef Curry (Stove Top and Instant Pot)
  August 16, 2023 at 7:06 am
  
  Awesome Vivianne! Thank you so much for sharing and for your great review!
  Reply
Nancy
July 31, 2023 at 2:50 pm

Can you use fresh basil and rosemary
Reply
- Nadine @ Gimmethatflavor
  August 01, 2023 at 8:36 am
  
  Yes you can! 🙂
  Reply
Rae Ann
July 21, 2023 at 1:48 pm

Fantastic! Husband loved it!
Reply
- Nadine @ Gimmethatflavor
  July 28, 2023 at 8:55 am
  
  Happy to hear Rae Ann! Thanks for your review!
  Reply
Tamara
July 08, 2023 at 1:43 pm

I loved the soup! I added some potatoes and enjoyed the soup with garlic bread.
Reply
- Nadine @ Gimmethatflavor
  July 28, 2023 at 8:56 am
  
  Awesome! So glad you to hear you enjoyed it! Thanks for your great review!
  Reply
Connie
June 27, 2023 at 6:41 pm

I am eager to try this recipe. I was wondering if you have ever tried canning it?
Reply
- Nadine @ Gimmethatflavor
  July 28, 2023 at 8:57 am
  
  No, we haven’t tried canning it.
  Reply
- Vicki
  August 07, 2023 at 7:09 pm
  
  I am about to can it. I’m going to pressure can it at 10lbs of pressure for 40m. (This time was determined by what my canning book says to process onions. Zucchini is less time but you go with the longest time of an ingredient.) I’m also leaving out the heavy cream and add it when I open the jar to heat and serve. Hope that helps.
  Reply
  - Nadine @ Gimmethatflavor
    August 08, 2023 at 7:23 am
    
    Thanks for sharing Vicki!
    Reply
GpG
December 05, 2022 at 9:22 pm

Yummy, easy soup! I used a combo of zucchini & yellow squash and added some sliced carrots to make 2 lbs. I even threw in some leftover baby spinach at the end. I used Turkey broth and coconut cream. Very versatile recipe, ty!
Reply
- Alison Hope
  December 06, 2022 at 12:24 pm
  
  So happy you liked it! Thanks so much for the wonderful review.
  Reply
Rosa Teran
November 07, 2022 at 7:41 pm

I love this recipe!! It’s so good and creamy! My family loves it. Thank you for sharing.
Reply
- Alison Hope
  November 09, 2022 at 9:54 am
  
  Thanks Rosa!
  Reply
Beverly
November 02, 2022 at 8:57 am

Can you use frozen zucchini?
Reply
- Alison Hope
  November 03, 2022 at 10:44 am
  
  Yes I think that would work fine!
  Reply
Elizabeth
October 15, 2022 at 12:10 am

Very nice and easy to make. I made a few changes: threw in one small yellow squash as well a lot of zucchini. Used chicken broth instead of vegetable broth. Added some water to make sure my veggies were covered, so the result isn’t very thick. But it tastes good and is light. Will happily make again.
Reply
- Alison Hope
  October 15, 2022 at 10:09 am
  
  Glad you enjoyed it! Thanks for sharing Elizabeth.
  Reply
CC
August 07, 2022 at 9:13 pm

This soup is so, so yummy, and super easy.
Reply
- Alison Hope
  August 08, 2022 at 10:42 am
  
  So happy you enjoyed it!
  Reply
Nadine
September 16, 2020 at 8:49 am

This soup is really amazing! Super easy and fast to make! Creamy and rich in Zucchini flavor!
Reply
- Alison Hope
  September 16, 2020 at 10:09 am
  
  So glad you enjoyed it Nadine!
  Reply