Irresistible Zucchini Soup Recipe

Every summer, my garden produces more squash than I know what to do with, leading me to blend up this vibrant green soup. It is light enough for warm days but still feels incredibly rich and satisfying.

You might expect a vegetable-heavy dish to taste thin, but potatoes give this Zucchini Soup a velvety texture I crave. It comes together quickly on the stove for a fuss-free lunch.

Why This Zucchini Soup is a Summer Essential

The natural sweetness of the squash pairs beautifully with savory garlic and onion. I appreciate how few ingredients it takes to create such a complex flavor profile.

You can easily adjust the consistency to make it thick like a chowder or lighter like a broth. This Zucchini Soup adapts perfectly to whatever texture you prefer that day.

It freezes exceptionally well, meaning I can preserve the fresh taste of the season for colder months. Having a stash ready in the freezer saves me on busy weeknights.

If you enjoyed this fresh flavor, I highly recommend trying my Creamy Chicken Noodle Soup for a heartier bowl. You might also love the Easy Garlic Shrimp Spaghetti as another simple dinner option.

What You’ll Need for Zucchini Soup

Here is the produce and pantry list you will need to gather:

• Olive Oil: Used to sauté the aromatics and build a flavor base.
• Onion: A yellow or white onion works best for a sweet, mellow undertone.
• Garlic: Fresh cloves provide a punchy depth that balances the mild squash.
• Potatoes: These act as a natural thickener to create a creamy texture without heavy dairy.
• Zucchini: The star of the show, providing fresh flavor and vibrant color.
• Vegetable Broth: Keeps the soup savory and provides the necessary liquid.
• Lemon Juice: A splash of acid at the end brightens up all the earthy flavors.
• Salt and Pepper: Essential for seasoning the soup to your personal taste.
• Heavy Cream: Optional, but a small splash adds extra richness if desired.

My Method for Smooth Zucchini Soup

Let’s get cooking!

1. Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook it for about 5 minutes until it becomes soft and translucent, stirring occasionally to prevent browning. Stir in the minced garlic and cook for just another minute until it becomes fragrant, ensuring it does not burn and become bitter.
2. Add the chopped zucchini and peeled, diced potatoes to the pot. Pour in the vegetable broth, ensuring the vegetables are mostly submerged. Season generously with salt and pepper, then increase the heat to bring the mixture to a boil.
3. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for about 15 to 20 minutes. You want to cook it until the potatoes are fork-tender and the squash is very soft, which is crucial for getting a smooth consistency later.
4. Remove the pot from the heat and use an immersion blender to puree the soup directly in the pot until it is completely smooth and creamy. If you do not have an immersion blender, carefully transfer the hot mixture to a standard blender in batches. Stir in the lemon juice and the optional heavy cream if you are using it, then taste and adjust the salt and pepper before serving.

Tips to Perfect Your Zucchini Soup

Do not peel the squash before chopping if you want that stunning, deep green color in the final bowl. The skin adds nutrients and flavor that I find essential for the best Zucchini Soup.

I always recommend using an immersion blender right in the pot to save on cleanup time. Be careful to blend only until smooth so you do not overwork the potatoes, which can become gummy.

Roasting the vegetables first instead of sautéing brings out a caramelized sweetness that changes the whole profile. It takes a bit longer, but the depth of flavor is worth the extra effort.

How to Serve This Zucchini Soup

A crusty slice of sourdough bread is my favorite vessel for soaking up every last drop of this Zucchini Soup. The crunch of the toast contrasts wonderfully with the smooth, creamy consistency of the bowl.

I often top mine with a swirl of yogurt or a sprinkle of toasted pumpkin seeds for added texture. These small garnishes turn a simple vegetable dish into a meal that feels special.

For more easy meal ideas, follow me on Pinterest.

Zucchini Soup

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• Author: Amelia Bryan
• Total Time: 40 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A creamy, garden-fresh Zucchini Soup made with potatoes for texture and bright lemon for finish. Perfect for a light lunch or dinner.

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Ingredients

• 2 tbsp Olive Oil
• 4 cups Vegetable Broth
• 1 tbsp Lemon Juice
• 2 large Potatoes, peeled and diced
• 3 cloves Garlic, minced
• 1 large Onion, chopped
• 4 medium Zucchini, chopped
• 1/2 tsp Black Pepper
• 1 tsp Salt
• 1/4 cup Heavy Cream (optional)

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent, then stir in the minced garlic and cook for another minute until fragrant.
2. Add the chopped zucchini and peeled, diced potatoes to the pot. Pour in the vegetable broth, ensuring the vegetables are submerged, and season with salt and pepper. Bring the mixture to a boil.
3. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are fork-tender and the zucchini is very soft.
4. Remove from heat and use an immersion blender to puree the soup until smooth. Stir in the lemon juice and optional heavy cream, adjust seasoning, and serve hot.

Notes

For a dairy-free version, omit the heavy cream or use coconut milk. The potatoes provide plenty of creaminess on their own.

• Prep Time: 15 min
• Cooling: 5 min
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 185
• Sugar: 6g
• Sodium: 850mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 5mg

Keywords: zucchini soup recipe, creamy zucchini soup, summer vegetable soup, easy healthy soup