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This delicious simple creamy Zucchini Soup is made with fresh ingredients along with a bit of potato and heavy cream to create a lovely silky smooth texture. It’s easy to make and perfect served alongside your favorite sandwich or salad!
Best Creamy Zucchini Soup Recipe
Soup is one of my favorite things to make year round and this zucchini soup recipe is amazing! It’s easy to make and restaurant-quality good!
The fresh zucchini and other ingredients are first sauteed to add layers of flavor. Then some vegetable broth is added, the soup is fully cooked, and then pureed into a perfectly smooth texture. It’s then finished with a bit of heavy cream to create an incredibly good simple soup!
And there is something so comforting about a simple bowl of soup along with a yummy Tuna Melt or BLT Salad. It’s one of those things that perfectly completes a lunch or dinner. It can even be the main course when served with some homemade Focaccia Bread.
Why We Love This Zucchini Soup
- Super Easy! This simple recipe is a one-pot pureed soup made with simple ingredients and takes very little effort!
- Delicious Vegetarian Option! With a zucchini base along with potatoes, this yummy soup is a great vegetarian choice as a main meal or starter.
- Perfect Main or Side! This recipe is a fantastic main dish or side when served with a sandwich, wrap, or salad.
Ingredients You’ll Need
- Olive Oil – I like to use extra virgin olive oil, but you can use vegetable oil too if you prefer.
- Butter – In all cooking, it’s best to use unsalted butter to control the level of added salt.
- Onion – Use brown onion for the most flavor, but any type of onion you have on hand is fine.
- Garlic – Fresh minced garlic is the ideal choice. Jarred garlic will work, yet it can start to have a bitter taste if it has been in your fridge for a long time.
- Salt – A touch of salt brings out the flavors of the zucchini and all the other ingredients.
- Black Pepper – You can use regular or freshly ground black pepper to your taste.
- Zucchini – As the main ingredient, make sure to get fresh good quality zucchini for the best taste.
- Herbs – I used a combination of dried oregano and thyme to add layers of flavor.
- Russet Potatoes – Used to add both taste and texture to the zucchini soup. And you can use any kind of potato you like.
- Vegetable Broth – I use a low sodium variety to control the level of salt. Feel free to sub with chicken broth.
- Worcestershire Sauce – Adds yummy umami to the soup and a dash of salty flavor.
- Heavy Cream – Helps to thicken the soup and add a delicious creamy texture.
- Saute the onion and garlic: Heat the olive oil and melt the unsalted butter in a large Dutch oven over medium heat. Then add the onion and cook for about 3 to 5 minutes until it’s soft and translucent. Now, add the garlic to the pot and cook for another 30 seconds until it’s aromatic.
- Add the zucchini and cook: Season with salt and pepper. Then add the chopped zucchini, dried oregano, and dried thyme. Now, cook for another 5 minutes stirring occasionally.
- Add the potatoes and broth: Stir in the potatoes, vegetable broth, and Worcestershire sauce. Now, bring to a boil, partially cover the pot, reduce the heat to a simmer, and cook for about 20 minutes or until the potatoes are fork tender.
- Puree the soup: Once the potatoes are cooked, remove the Dutch oven from the heat. Then use an immersion blender, or carefully transfer the hot soup to a blender and puree/blend until smooth.
- Add the cream and serve: Place the blended soup back over low heat and then whisk in the heavy cream until smooth. Now, serve the zucchini soup hot to enjoy.
What Can I Add To The Soup?
This zucchini soup is vegetarian, but other ingredients like cooked chicken or shrimp can easily be added. Topping it with grated parmesan cheese before serving is also really yummy. You can even add more vegetables or beans to the soup. Be as creative as you like.
Can I Make Vegan Zucchini Soup?
Yes! Just leave out the heavy cream and butter or use substitutions. You can use vegan butter in place of regular butter or simply use more olive oil. As for the heavy cream, you can use vegan milk in place of it or omit it altogether. Neither the butter nor the heavy cream is necessary to make this recipe.
Expert Tips
- Fully cook the potatoes. For the best texture, make sure the potatoes are fully cooked before you puree the soup. If they are not fork tender the zucchini soup will not properly puree.
- Get the right consistency. The water content of your zucchini does affect how thin or thick the soup will turn out. But this can easily be adjusted. If after you add the heavy cream the soup is still too thin, just let it cook for a few more minutes on low to thicken up. But if the soup is too thick just add a bit more vegetable broth or water to thin it out.
- Healthier Version. To keep it on the healthier side you can easily just omit the heavy cream at the end. Instead, if the soup is too thick just add a little more vegetable broth to thin it out.
Leftovers
Zucchini soup leftovers will keep in the fridge for up to 5 days in an airtight container or you can freeze it for up to 3 months. To reheat, just put it in the microwave for a few minutes on medium power or reheat in a saucepan. If the soup is frozen, you can let it thaw out first or reheat it from frozen in the microwave or on the stovetop.
Other Incredible Soup Recipes To Try
- Chicken Rice Soup
- Cream of Cauliflower Soup
- Chicken Noodle Soup
- Broccoli Cheese Soup
- Sausage Tortellini Soup
- Beef Barley Soup
Zucchini Soup
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 medium onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1½ pounds zucchini chopped
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 2 medium potatoes such as Russet, peeled and cubed
- 3 cups vegetable broth low sodium
- 1 tablespoon Worcestershire sauce
- ½ cup heavy cream
Instructions
- Saute the onion and garlic: Heat the olive oil and melt the unsalted butter in a large Dutch oven over medium heat. Then add the onion and cook for about 3 to 5 minutes until it’s soft and translucent. Now, add the garlic to the pot and cook for another 30 seconds until it’s aromatic.
- Add the zucchini and cook: Season with salt and pepper. Then add the chopped zucchini, dried oregano, and dried thyme. Now, cook for another 5 minutes stirring occasionally.
- Add the potatoes and broth: Stir in the potatoes, vegetable broth, and Worcestershire sauce. Now, bring to a boil, partially cover the pot, reduce the heat to a simmer, and cook for about 20 minutes or until the potatoes are fork tender.
- Puree the soup: Once the potatoes are cooked, remove the Dutch oven from the heat. Then use an immersion blender, or carefully transfer the hot soup to a blender and puree/blend until smooth.
- Add the cream and serve: Place the blended soup back over low heat and then whisk in the heavy cream until smooth. Now, serve the zucchini soup hot to enjoy.
Tips & Notes:
- Fully cook the potatoes. For the best texture, make sure the potatoes are fully cooked before you puree the soup. If they are not fork tender the zucchini soup will not properly puree.
- Get the right consistency. The water content of your zucchini does affect how thin or thick the soup will turn out. But this can easily be adjusted. If after you add the heavy cream the soup is still too thin, just let it cook for a few more minutes on low to thicken up. But if the soup is too thick just add a bit more vegetable broth or water to thin it out.
- Healthier Version. To keep it on the healthier side you can easily just omit the heavy cream at the end. Instead, if the soup is too thick just add a little more vegetable broth to thin it out.
- Zucchini soup leftovers will keep in the fridge for up to 5 days in an airtight container or you can freeze it for up to 3 months. To reheat, just put it in the microwave for a few minutes on medium power or reheat in a saucepan. If the soup is frozen, you can let it thaw out first or reheat it from frozen in the microwave or on the stovetop.
