Go Back
A bowl of creamy zucchini soup garnished with fresh herbs

Proven way to grow 5-Star Zucchini Soup (Creamy)

This creamy zucchini soup recipe is a delicious and easy way to enjoy fresh zucchini. It's perfect as a light lunch or a starter for dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 medium zucchini
  • 1 medium onion
  • 2 garlic cloves
  • 4 cups vegetable broth
  • 0.5 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method
 

Preparation
  1. Wash and chop the zucchini, dice the onion, and mince the garlic.
  2. Heat olive oil in a large pot or Dutch oven over medium heat.
Cooking
  1. Add the diced onion to the pot and sauté until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the chopped zucchini, vegetable broth, salt, and pepper to the pot and bring to a boil.
  4. Reduce heat, cover, and simmer for 15-20 minutes, or until the zucchini is very tender.
  5. Remove the pot from heat and carefully blend the soup until smooth using an immersion blender or by transferring it to a regular blender.
  6. Stir in the heavy cream and heat gently for a few minutes without boiling.
Serving
  1. Taste and adjust seasonings as needed, then serve hot with your favorite garnishes.

Notes

For a vegan option, use coconut cream instead of heavy cream and ensure your vegetable broth is vegan. You can also add a potato to the soup for extra creaminess and thickness.